You'll amaze yourself and your friends with this easy restaurant-style dish.
1. Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate and stick it in the freezer. Heat a large skillet over medium-high heat for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil, and wait for the butter to melt.
2. Pat the scallops dry with paper towels, add them to the apn and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they are over). Transfer the scallops to a plate.
3.Stir in the garlic, lemon juice and wine, and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
4. Return the scallop0s to the skillet and add the chives, Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 284 | ||
Calories from Fat: 107 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 111.9mg | 34 % | |
Sodium 507.8mg | 18 % | |
Potassium 852.6mg | 22 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.9g | ||
Protein 39.5g | 56 % | |
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: 284
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