Try this Pan-Seared Scallops, Corn, and Tomatoes recipe, or contribute your own.
Suggest a better descriptionPrep: 10 min, Cook: 10 min. Toss scallops with salt and thyme in a bowl. Heat oil in a heavy nonstick skillet over medium high heat. Sear scallops 2-3 minutes, stirring occasionally, until golden and cooked through. Transfer scallops to a clean bowl using slotted spoon. saute scallions in same skillet about 1 minute, stirring occasionally, until they begin to brown. Stir in corn and tomatoes and cook about 3 minutes, stirring occasionally, until corn begins to brown. Return scallops to skillet until heated through. Season with salt and pepper to taste. Serve sprinkled with bacon pieces. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (696g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 83 | ||
Calories from Fat: 63 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 113.4mg | 3 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 3.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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