1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.
Amount per serving
Saturated fat: 5.6g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 0.8g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 79mg||24 %|
|Sodium 567.5mg||20 %|
|Potassium 641.8mg||17 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.4g|
|Protein 29.1g||42 %|
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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: 257
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