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Ingredientes
- 1 lb Bay scallops
- 2 Tbsp. Extra virgin olive oil
- 3 Tbsp. Unsalted butter
- Â Â Juice of 1 lemon
- 1/4 c. Minced fresh parsley
- Â Â Freshly-grnd black pepper
Direcciones
- Choose a saute/fry pan large sufficient to hold all of the scallops in one layer without overcrowding the pan or possibly without them touching each other. Cook in batches if necessary. Heat the oil and 1 Tbsp. of the butter till nearly smoking. Add in the scallops and don't move or possibly shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or possibly gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a hot serving platter. Return the pan in that the scallops had been cooked to the fire, add in the remaining 2 Tbsp. of sweet butter, and cook till the butter begins to turn a light-brown color. When the butter has browned to a hazelnut color add in the lemon juice and minced parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 144 | 61% |
| Total Fat 16.28g | 20% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 186mg | 8% |
| Potassium 389mg | 11% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.07g | 0% |
| Protein 19.23g | 31% |
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