Sauteed Sea Scallops with Garlic and Rosemary
Serve with chilled white wine. A good choice is Pindar Winter White. Pairs well with brown rice and a green vegetable such as roasted asparagus.
1
lb
scallops
tbs
olive oil
1/8
cup
butter
2
cloves
garlic
3
sprig
rosemary, fresh
dash
lemon juice
1/4
white wine
cayenne pepper
onions, minced
Servings: 2
If scallops are very large, cut in half or into uniform size pieces.
Heat oil in pan over medium heat. Add butter. After butter melts add garlic, onion and rosemary sprigs.
Sauté mixture for a few minutes until onions are soft. This infuses the flavors into the oil. Add a dash of cayenne pepper.
4
Add scallops to pan. Cook about 2 minutes per side (depending on size of scallops). Do not over cook.
5
After about 1 minute on second side, add white wine.
6
Serve immediately on salad greens and with a lemon wedge. Spoon a little of the broth over scallops.
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Total Time: 23 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (10.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
389.33
Calories From Fat (45%)
177.07
% Daily Value
Total Fat 20.07g
31%
Saturated Fat 8.41g
42%
Cholesterol 105.35mg
35%
Sodium 369.31mg
15%
Potassium 785.66mg
22%
Total Carbohydrates 7.43g
2%
Fiber 0.28g
1%
Sugar 0.29g
Protein 38.49g
77%
Tips
Do not overcook the scallops. They are done when opaque. You may need to lengthen cooking time a little on second side because of adding the wine.
Sea scallops are sweet and succulent. They are best if fresh-caught. Here in Connecticut many prefer bay scallops. Bay scallops are much smaller than sea scallops and tend to be a little sweeter. Because they are small, it is important not to overcook them.