Ever whip something up that was so good but then try to make it again and you can't quite get the recipe to come out the same? Well, tonight is one of those nights where I whipped up sauted scallops and seasoned it as I went along. Its so good I decided to write down the recipe before I forget it.
The idea with the seasoning ingredients is to have them blend without one dominating the others. Be stingy with the xanthan or you will get a bizarre taste. A small amount is tasteless and it will thicken the sauce and give it a nice mouth feel.
1. Melt butter in saute pan
2. Add scallops - even in frozen state - and toss in butter to coat all pieces
3. Add the seasonings: garlic pepper, Old Bay seasoning, parsely, and salt.
4. When almost cooked add the lemon juice and mustard stirring it well into the sauce in the pan.
5. With a slotted spoon remove the scallops to a serving dish.
6. Sprinkle the xanthan into the pan while stirring the entire time. Taste the sauce and adjust the seasonings, if necessary.
7. Spoon some sauce on the scallops and serve the rest on the side.
I tossed cooked green beans in the remaining sauce and had that with the scallops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (270g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 462 | ||
Calories from Fat: 239 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 26.5g | 35 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 179.8mg | 55 % | |
Sodium 845mg | 29 % | |
Potassium 1104.1mg | 29 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.8g | ||
Protein 52.6g | 75 % | |
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: 462
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.