Sea Scallops in Scampi Sauce
List of Ingredients
1 lb. large sea scallops*
2 Tbsp. butter
1 clove garlic, minced
2 Tbsp. Publix Heavy Whipping Cream
2 Tbsp. chopped fresh basil
2 Tbsp. olive oil
¼ cup finely diced shallots (or onion)
2 Tbsp. lemon juice
½ cup cored, diced and seeded plum tomatoes**
Recipe
Dry scallops on paper towel.
Heat a large, nonstick skillet on medium-high heat. Add one tablespoon of oil and one tablespoon of butter to skillet. Arrange scallops in skillet leaving space between them so they don’t steam. (Cook in two batches if necessary.) Without moving the scallops, cook until one side is golden brown, turn and cook other side, two to three minutes each side. Remove scallops from skillet and set aside.
To skillet, add remaining oil and butter, shallots and garlic. Cook, stirring, one minute until shallots are soft. Add lemon juice and whipping cream. Cook, stirring, ½ minute.
Return scallops and tomatoes to skillet just to reheat, ½ minute.
Divide scallops and sauce among serving plates; sprinkle with basil.
Notes:
*Before cooking, be sure to remove the small white “muscle” that may be attached to one side of each scallop. (When cooked, it becomes very tough and rubbery.)
**To remove seeds from tomatoes, cut them in half lengthwise and gently squeeze each half to release seeds and excess juice.
Serving size – ¼ recipe Cal. 252; Fat 16g; Chol. 29mg; Sod. 233mg; Carb. 7g; Prot. 20g
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