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Nutritional Guidelines (per serving) | |
---|---|
174 | Calories |
5g | Fat |
15g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 174 |
% Daily Value* | |
Total Fat 5g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 32mg | 11% |
Sodium 520mg | 23% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 2g | 7% |
Protein 17g | |
Calcium 27mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
A light and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens.Â
"The Cooking Club Cookbook" by Katherine Fausset (Villard Books)
Ingredients
- For the Honey-Lime Dressing:
- About 1/3 cup fresh-squeezed lime juice (2 to 3 limes)
- 5 teaspoons honey (or to taste)
- 1 tablespoon white wine or rice vinegar
- 1/8 teaspoon salt
- For the Seared Sea Scallops:
- 2 tablespoons grapeseed or peanut oil
- 1 1/2 to 2 pounds sea scallops (patted dry)
- 3 handfuls Mixed greens (such as pea shoots, watercress or arugula mixed with mesclun)
- 2 handfuls chopped vegetables (such as orange bell peppers and jicama)
Steps to Make It
Note: while there are multiple steps to this recipe, this [Name of Recipe} dish is broken down into workable categories to help you better plan for [Baking, Cooking, Stir-Frying, etc.].
Make the Dressing
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Gather the ingredients.
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In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
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Taste and adjust accordingly.
-
Set aside.
Make the Scallops
-
Gather the ingredients.
-
Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
-
Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
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Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
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Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
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Transfer to a plate; repeat with remaining scallops.
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To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Recipe Source: by Katherine Fausset, et al; (Villard Books)
Reprinted with permission.
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