Pan Seared Scallops
Serve these pan-seared scallops with saffron beurre blanc
- 1 1/4 pounds large scallops "foot" removed*
- kosher salt
- 2 Tablespoons avocado oil scallops are so delicate in flavor, so use a mild olive oil or avocado oil
Wash and pat dry scallops. Remove the "foot".
Season with salt and pepper
On a medium high heat, sear the scallops on both sides, about 2-3 minutes per side, depending on how fat they are. If they're really large, you can also sear the sides as well. You can tell when they are done by touching them. They should be firm, but not hard.
Serving: 1g | Calories: 129kcal | Carbohydrates: 5g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 556mg | Potassium: 291mg | Vitamin A: 4IU | Calcium: 9mg | Iron: 1mg