Seared scallops in garlic butter
by ekarneson
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INGREDIENTS
- 1 lb scallops ; fresh or thawed
- 2 Tbl margerine
- 3 cloves garlic ; minced
- 2 Tbl dry white wine
- 1 Tbl fresh chives or parsley
- 1/8 tsp salt
INSTRUCTIONS
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of the margerine and the garlic; cook and stir until margerine is melted. Add the scallops. Cook, stirring frequently, for 2-3 minutes or until scallops turn opaque. Remove from skillet and transfer to serving platter. Add remaining 1 tablespoon butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; sprinkle with chives and salt.
NOTES
You can substitute 1.5 lbs shrimp for the scallops.
Nutritional facts per serving: 183 calories, 8g fat, 4g saturated fat, 189mg cholesterol, 303mg sodium, 2g carbohydrate, 0g fiber, 23g protein.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (123g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 155 | ||
| Calories from Fat: 59 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.6g | 9 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 37mg | 11 % | |
| Sodium 181mg | 6 % | |
| Potassium 375.1mg | 10 % | |
| Total Carbohydrate 3.6g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 3.5g | ||
| Protein 19g | 27 % | |
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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. |
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Calories per serving: 155
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