Large sea scallops are great for a fast and filling protein source any night of the week.
They can be seared or sauteed and then added to salads and pastas or served solo as an entree.
Their mild taste and universal appeal make them a good host for complex flavors.
Photo: Oxmoor House
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
