Scallop Recipe

Sauteed Sea Scallops with Garlic and Rosemary

Serve with chilled white wine. A good choice is Pindar Winter White. Pairs well with brown rice and a green vegetable such as roasted asparagus.

1 lb scallops 1 tbs olive oil 1/8 cup butter 2 cloves garlic 3 sprig rosemary, fresh 1 dash lemon juice 1/4 cup white wine 1 dash cayenne pepper 1 tbs onions, minced

Servings: 2

1 If scallops are very large, cut in half or into uniform size pieces. 2 Heat oil in pan over medium heat. Add butter. After butter melts add garlic, onion and rosemary sprigs. 3 Sauté mixture for a few minutes until onions are soft. This infuses the flavors into the oil. Add a dash of cayenne pepper. 4 Add scallops to pan. Cook about 2 minutes per side (depending on size of scallops). Do not over cook. 5 After about 1 minute on second side, add white wine. 6 Serve immediately on salad greens and with a lemon wedge. Spoon a little of the broth over scallops.

Cooking Times Preparation Time: 15 minutes Cooking Time: 8 minutes Total Time: 23 minutes

Nutrition Facts Serving size: 1/2 of a recipe (10.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.   Amount Per Serving Calories 389.33 Calories From Fat (45%) 177.07 % Daily Value Total Fat 20.07g 31% Saturated Fat 8.41g 42% Cholesterol 105.35mg 35% Sodium 369.31mg 15% Potassium 785.66mg 22% Total Carbohydrates 7.43g 2% Fiber 0.28g 1% Sugar 0.29g   Protein 38.49g 77%

Tips Do not overcook the scallops. They are done when opaque. You may need to lengthen cooking time a little on second side because of adding the wine. Sea scallops are sweet and succulent. They are best if fresh-caught. Here in Connecticut many prefer bay scallops. Bay scallops are much smaller than sea scallops and tend to be a little sweeter. Because they are small, it is important not to overcook them.