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Ingredients
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2 tablespoons olive oil
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1 small shallot, minced
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1 lemon, juiced
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12 sea scallops
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1 pinch salt and freshly ground black pepper
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2 tablespoons chopped fresh parsley, or to taste
Directions
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Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
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Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
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Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Recipe Tip
You can substitute 1/4 cup minced yellow onion for the shallot if preferred.
Nutrition Facts (per serving)
176 | Calories |
8g | Fat |
6g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 176 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 5% |
Cholesterol 51mg | 17% |
Sodium 285mg | 12% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 22g | 43% |
Vitamin C 6mg | 7% |
Calcium 37mg | 3% |
Iron 2mg | 12% |
Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.