Let sea scallops marinate in the EVOO, garlic, thyme, salt and pepper for 20 minutes.
Heat stainless steel pan to high temperature and drain EVOO from the marinade into the pan. Add more EVOO to cover bottom of pan just slightly.
Add scallops and wait for crust to form - do not pull off pan - this means they aren't ready to be flipped. You should only need a few minutes on each side.
When scallops are done cooking on both sides, remove from heat.
Lay greens down on plate and place scallops on top. Decorate plate with Sriracha and sprinkle with lemon zest.
Inspiration from Car Cora: http://www.foodnetwork.com/recipes/cat-cora/sea-scallops-recipe.html
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 62 (59%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 11.1mg||3 %|
|Sodium 3550.3mg||122 %|
|Potassium 207mg||5 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4g|
|Protein 6.6g||9 %|
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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: 105
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