Lemon-Shallot Scallops

Recipe courtsey of Amy Shapiro, RD CDN guest contributor

Servings: ~4
Printable version

Ingredients:

• 2 tsp olive oil

• 1½ pounds scallops

• Salt and pepper to taste

• 2 tsp butter

• 3 Tbl minced shallots

• ½ tsp bottled minced garlic

• ½ cup dry white wine

• 1 Tbl fresh lemon juice

• 2 Tbl finely chopped fresh parsley

Directions:

1. Heat oil in a large non-stick skillet over medium- high heat
   
2. Sprinkle sea scallops with salt and pepper (optional)
   
3. Add scallops to pan and sauté 2 minutes per side
   
4. Remove scallops from pan and cover with foil to keep warm
   
5. Melt butter in the pan, add shallots and garlic and sauté 1 minute
   
6. Add wine and lemon juice and cook 1 minute more
   
7. Put scallops back in pan, toss to coat
   
8. Remove from heat and sprinkle with parsley

Nutrition: (Serving size: ¼^th recipe)

calories: 204      protein: 29g       total carbohydrate: 6g      total fat: 5.4g

sodium: 581mg      saturated fat: 1.8g