Seared Scallops with Lemon Butter

entree
  • 1 ½ pounds sea scallops (about 12 large)
  • ¼ teaspoon salt (I used a little less)
  • ¼ teaspoon pepper (I didn’t use)
  • ½ cup sweet wine (Mom likes Pinot Grigio)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced shallots
  • 2 teaspoons grated fresh lemon rind
  • 2 tablespoons butter
  1. Pat scallops dry with paper towels; sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. (I used a regular skillet with olive oil.) Add scallops; cook 2 to 3 minutes on each side or until browned. Remove scallops from pan; keep warm.
  2. Add wine and next 3 ingredients to pan, scraping pan to loosen browned bits. Add butter; cook 2 minutes or until butter melts and sauce is slightly thick. Return scallops to pan; cook 2 minutes. Serve scallops with sauce.
Per Serving: 205 calories; 7 grams fat (3.7 sat); 28.8 grams protein; 5.2 grams carbs; 71 mg cholesterol; 463 grams sodium.

Servings: 4

Source: Diane