This is just a topping I use for my scallops. I usually just sauté the scallops then when plated top them off with this sauce.
Place the butter in a small saucepan over medium heat and cook gently, swirl occasionally, until the butter is golden brown. Add the lemon juice and whisk to combine. Add sea salt and pepper to taste. You can strain through a mesh strainer but I no longer do and actually prefer it that way. After plating the scallops I drizzle the sauce over the scallops and garnish with the chives. You want to eat these hot.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 832 | ||
Calories from Fat: 829 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.1g | 123 % | |
Saturated Fat 58.3g | 292 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 244mg | 75 % | |
Sodium 1230.2mg | 42 % | |
Potassium 123mg | 3 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.8g | ||
Protein 1.3g | 2 % | |
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: 832
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