Ask for "dry" scallops since they will release less moisture in the pan as they cook, making it easier to get a gorgeous golden crust.
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
Calories: 247
Fat: 10g
Saturated fat: 5.6g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 0.8g
Protein: 29g
Carbohydrate: 10g
Fiber: 0.2g
Cholesterol: 79mg
Iron: 0.7mg
Sodium: 633mg
Calcium: 52mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 257 | ||
Calories from Fat: 90 (35%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 257
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