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Ingredientes
- 16 x sea scallops - (abt 1 1/2 lbs) Coarse salt to taste Freshly-grnd black pepper to taste
- 1/4 c. vegetable oil plus
- 2 Tbsp. vegetable oil
- 1/4 c. liquid removed capers
- 1/4 c. mixed minced herbs, such as parsley, chervil, and basil
- 1 x lemon cut into wedges
Direcciones
- Season scallops on each side with salt and pepper. In a large skillet, heat 1 Tbsp. vegetable oil over medium heat till just to the smoking point. Add in 8 scallops to the pan, and saute/fry till golden, about 2 min per side. Remove from pan to a hot plate. Repeat with remaining scallops.
- In a second skillet, heat 1/4 c. vegetable oil over medium-high heat. Add in capers, and cook till they open, about 1 minute. Remove with a slotted spoon to a plate lined with paper towels.
- Place 4 sea scallops on each of 4 plates. Garnish each plate with 1 Tbsp. fried capers, 1 Tbsp. fresh minced herbs, and a wedge of lemon. Serve immediately.
- Serves 4.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 291 | 74% |
| Total Fat 32.94g | 41% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.53g | |
| Cholesterol 70mg | 23% |
| Sodium 530mg | 22% |
| Potassium 404mg | 12% |
| Total Carbs 3.98g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.24g | 0% |
| Protein 20.54g | 33% |
