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Cook the 4 steaks in a hot frypan, 2-3 minutes each side for medium-rare, longer or shorter as desired. Leave to rest for at least 3 minutes before serving to allow juices to reabsorb, cover with foil to keep warm. In a separate pan stir fry garlic in melted butter. Dust scallops with flour and add to pan, sizzle for 30-40 seconds, until scallops are cooked and slightly golden. Add the wine or brandy, lemon rind and juice, cream and seasoning. Reduce heat and stir for approximately 2 minutes until thickened and creamy. Add dill and serve over steaks.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 4|
|Calories from Fat: 86 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 43.6mg||13 %|
|Sodium 113.6mg||4 %|
|Potassium 187.2mg||5 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6.5g|
|Protein 8.5g||12 %|
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Calories per serving: 151
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