Sauteed Scallops With Rosemary And Lemon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2bl | 1 | Servings | ||
INGREDIENTS
| 350 | g | Scallops, no roes |
| 2 | T | Extra virgin olive oil |
| 1 | Clove garlic, peeled and | |
| sliced | ||
| very finely | ||
| 3/4 | t | Dried rosemary |
| Salt and freshly ground | ||
| pepper | ||
| 1 | Good tablespoon lemon juice | |
| 5 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cut the scallops in half horizontally to make 2 thin scallops, like you get in Vience. Put the oil and the garlic in a frying pan and cook the garlic until golden. Add the rosemary, scallops salt and pepper and cook over a high heat until they are cooked, about 2 - 3 minutes. Add the lemon juice and turn up the heat for a few seconds. Converted by MC_Buster. Per serving: 554 Calories (kcal); 30g Total Fat; (49% calories from fat); 59g Protein; 10g Carbohydrate; 116mg Cholesterol; 564mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 291.5mg
Potassium: 26.2mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g