Try this Butter-poached Scallops recipe, or contribute your own.
Suggest a better description1. Arrange scallops in a saucepan just large enough to fit them snugly in one layer. Add enough water to pan to just cover the scallops. Pour that water into a measuring cup. Place scallops on paper towel; pat dry. Season scallops with salt and pepper on both sides.
2. Make sure the amount of melted butter equals the amount of water in the measuring cup. Pour butter into saucepan; heat over medium-low heat, stirring occasionally, until a thermometer reads 185 degrees. Add the scallops; heat butter again to 185 degrees. Cook scallops, turning once, until cooked through, 2-4 minutes. Transfer scallops with slotted spoon to plate. Drizzle with a little of the butter and a squeeze of lemon juice. Serve hot.
12 sea scallops
1/2 teaspoon sea salt
Freshly ground pepper
1 1/3 cups unsalted butter, about, melted
Squeeze of lemon juice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (43g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 42 | ||
Calories from Fat: 4 (10%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 13.1mg | 4 % | |
Sodium 65.3mg | 2 % | |
Potassium 164mg | 4 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2g | ||
Protein 7g | 10 % | |
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: 42
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.