Sea Scallops


While acting as a chef's assistant yesterday, I learned a delicious recipe for scallops. My only concern is the fat and saturated fat content, but using half or two thirds the amount of oil in the sauce might help. I keep meaning to experiment with proportions in pesto sauces... Maybe this is my chance.

Ingredients
12 large sea scallops (about 1 1/4 lbs)
1/2 cup finely chopped fresh basil
1/2 cup plus 1 Tbsp extra virgin olive oil
1 garlic clove, finely minced
1 Tbsp unsalted butter
Basil leaves, garnish

Directions
1. Remove and discard the small side muscle from each scallop. Rinse scallop with cold water and pat dry with paper towels, set aside.

2. For sauce, in a blender, combine basil, 1/2 cup oil, garlic and salt and pepper to taste. Blend until smooth. Set aside.

3. In a large nonstick skillet, heat butter and remaining 1 Tbsp oil over high heat. Season scallops with salt and pepper to taste, and add to skillet. Cook 2 minutes per side or until golden crust forms and scallops are opaque in the center.

4. To serve, place 3 scallops on each of 4 plates, drizzle with sauce, top with basil leaves.

Serves 4.

Nutrition: 367 calories, 3 g carbohydrate, 19 g protein, 0 g fiber, 32 g fat, 6 g saturated fat, 45 mg cholesterol, 180 mg sodium

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