Recipes

The less you fuss with scallops, the better they tend to taste. Serve these scallops on a bed of whole-wheat pasta or steamed brown rice and with a side of steamed vegetables and/or a green or fruit salad.

Ingredients:

• 1 pound large sea scallops, rinsed in cold water then patted dry with paper towels
• 2 teaspoons olive oil or canola oil
• 1 tablespoon whipped butter
• 2 tablespoons finely diced shallot
• 1/4 cup dry white wine or champagne
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives
• Salt and freshly ground black pepper (optional)

Preparation:

1. Heat a large nonstick frying pan over medium-high heat for a minute or so. Add 1 tablespoon of olive oil and let it heat up about 30 seconds. Place scallops in the pan with plenty of room between them so they will sizzle instead of steam.
2. Let the scallops sizzle until the bottom side is browned and crisp (2 to 4 minutes). Gently turn over and cook the other side until well browned (2 to 4 minutes). When you cut into a scallop, it should be barely firm to the touch and a more solid white color throughout.
3. Take the pan off the heat. Move the scallops to a plate and cover with a sheet of foil to keep them warm.
4. Return pan to the stove over medium heat. Add a tablespoon of whipped butter and the shallots and saute for about a minute. Add the wine and simmer until it is reduced by about half (1-2 minutes). Reduce heat to low, stir in the parsley and chives, and continue to simmer for only a minute. Turn off the heat and add the scallops. Let sit about a minute to warm the scallops and meld flavors. Add salt and pepper to taste, if desired.

Yield:
4 servings

Nutritional Information:
Per serving: 141 calories, 19 g protein, 4 g carbohydrate, 5 g fat, 1.6 g saturated fat, 2.3 g monounsaturated fat, 0.6 g polyunsaturated fat, 43 mg cholesterol, 0 g fiber, 203 mg sodium. Calories from fat: 33%.

© 2007 Elaine Magee

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