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Ingredients21 m servings 174 cals
Original recipe yields 4 servings
- 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.
- 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.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
- Cook's Note:
- Substitute 1/4 cup minced yellow onion for the shallot if preferred.
Per Serving: 174 calories; 7.6 g fat; 4.9 g carbohydrates; 21.5 g protein; 51 mg cholesterol; 285 mg sodium. Full nutrition
ReviewsRead all reviews 3
These scallops are great. I served them on a bed of sauteed baby spinach with jasmine rice. Quick and tasty meal.
I added garlic...just because I love it and this was great, super easy and delish!