In a large non-stick fry pan, heat 1 tb of the oil over moderate high heat until very hot. Season the scallops with salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon of oil to the pan and repeat with the remaining scallops. Wipe out the pan. In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add scallops and warm until just heated through, 1 minute. Posted to MM-Recipes Digest V4 #9 by email@example.com (JL) on Mar 12, 1999
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (36%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 97.7mg||30 %|
|Sodium 432.1mg||15 %|
|Potassium 798.4mg||21 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12.6g|
|Protein 38.4g||55 %|
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Calories per serving: 430
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