Look for dry-packed sea scallops at your local seafood market. They haven’t been soaked in a liquid solution, which increases their weight and sodium content.
Ingredients
- 1 large lemon
- 1½ pounds large sea scallops
- 1⁄4 teaspoon salt, divided
- 1⁄4 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter, divided
- 3⁄4 cup dry white wine
- 1 tablespoon water
- 1⁄2 teaspoon cornstarch
- 1 tablespoon finely chopped fresh basil
How to Make It
- Finely grate lemon rind, reserving 1⁄4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
- Sprinkle scallops with 1⁄8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
- Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1⁄8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 185 kcal Calories from Fat: 36.9 kcal |
|
% Daily Value*
|
| Total Fat 4.1 g 12% |
Saturated Fat 1.9 g 10% |
Trans Fat 0.0 g |
Sodium 447 mg 7% |
carbohydrates 7 g 5% |
Dietary Fiber 0.7 g 2% |
Protein 28.9 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
