Try to buy "dry" scallops vs "wet"
Source: Cooking for Two
1) Add squash and 1/2 cup water to 12-inch nonstick skillet. Cover and cook over medium heat until squash is tender, about 10 minutes. Drain squash and transfer to food processor. Add 1 piece butter, half and half, 1/4 teaspoon salt, and cayenne - process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Season with salt and pepper to taste, transfer to serving bowl, cover to keep warm.
2) Place scallops on large plate lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
3) Season scallops with salt and pepper. Heat oil in now empty skillet over medium-high heat until just smoking. Add scallops flat side down in a single layer and cook, without moving, until well browned - 1 1/2-2 minutes. Using tongs, flip scallops and continue to cook until sides are firm and centers are opaque - 30-90 seconds longer. Transfer to platter and cover.
4) Add remaining pieces of butter to skillet and cook over medium heat until melted and just starting to brown - about 30 seconds. Add shallot and sage and cook until fragrant - about 1 minute. Off heat, stir in lemon juice and season with salt and pepper to taste. Pour sauce over scallops and serve with pureed squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 412 | ||
Calories from Fat: 168 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 88mg | 27 % | |
Sodium 324.1mg | 11 % | |
Potassium 1395mg | 37 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 28g | ||
Protein 31.3g | 45 % | |
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: 412
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