Sauteed Bay Scallops With Lemon Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Bay scallops |
| 2 | T | Olive oil |
| 3 | T | Unsalted butter |
| Juice of 1 lemon | ||
| 1/4 | c | Chopped fresh parsley |
| Freshly ground black pepper |
INSTRUCTIONS
Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side. Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley. Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly. Yield: 4 servings NOTES : (Courtesy of Michael Lomonaco) Recipe by: Cooking Live Show #CL8836 Posted to MC-Recipe Digest V1 #512 by Angele Freeman <jfreeman@netusa1.net> on Mar 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 565
Calories From Fat: 545
Total Fat: 61.8g
Cholesterol: 91.6mg
Sodium: 14.4mg
Potassium: 165.1mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 1.6g
Protein: 1.1g