Seared Sea Scallops

 

Appetizer

Seared Sea Scallops

This recipe, adapted from culinaryarts.about.com, is good served out of the pan with a squeeze of lemon and warm crusty bread on the side.

2 tablespoons olive oil

2 tablespoons unsalted butter

1 pound sea scallops (about 30), rinsed, drained and patted dry

Salt and paprika

Heat oil and butter in a large skillet over high heat. Sprinkle scallops with salt and paprika. Sear in batches of 10 to avoid crowding the pan. Don’t move them for two minutes, then lift one to see if you see a nice caramel crust. Turn over and cook for another minute. The centers should still be slightly translucent and springy. Add more oil and butter to the pan, if necessary. Makes 6 servings.

Per serving: 117 calories ( 60 percent from fat), 7.7 g fat (2.7 g saturated, 3.8 g monounsaturated), 27mg cholesterol, 9.1 g protein, 2.4 g carbohydrates, 0 g fiber, 296 mg sodium.

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