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Ingredientes
- 1 lb or possibly about 2 c. scallops (preferably a no-stick cut into 1/2 inch pcs pan) lemon juice, salt, and
- 2 Tbsp. chopped shallots or possibly pepper scallions
- 1/2 c. flour
- 1 x clove garlic, mashed extra virgin olive oil or possibly veg. oil
- 2 Tbsp. butter a 10 inch frying pan
- 2 Tbsp. chopped fresh parsley
Direcciones
- Dry the scallops in paper towels, then place on a large sheet of waxed paper.
- Sprinkle with drops of lemon juice, then with salt and pepper. The moment before sauteing, dredge with flour and shake in a sieve to dislodge excess flour. Film the frying pan with a 1/16-inch layer of oil. When almost smoking, add in the scallops. Toss for 4 to 5 min till scallops are lightly browned.
- Then toss for a moment with the shallots or possibly scallions, and garlic; finally toss with the butter and parsley and serve. Suggested accompaniments: If the scallops are a first course, accompany with French bread. For a main course, accompany with broiled tomatoes and green beans.
- Notes: Sauteed scallops should be crisp light brown outside and moistly tender inside. Keys to success are: have your sauteing oil very warm before the scallops go in, and have no more than one layer of scallops in the pan.
- Otherwise the scallops will steam, exude moisture, and won't brown. You may find, in using frzn scallops, which they will start out nicely, then suddenly release juices in the pan; to avoid this, blanch them before cooking by dropping them in a large pan of rapidly boiling water and bringing them quickly back to the boil, then drain immediately, dry them, and proceed with the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 52 | 46% |
| Total Fat 5.93g | 7% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 43mg | 2% |
| Potassium 46mg | 1% |
| Total Carbs 13.0g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.07g | 0% |
| Protein 1.88g | 3% |
