Sauteed Bay Scallops
Serves: 4
If you are looking for fast and easy, this scallop recipe is for
you! Bay scallops are small and very sweet. They are in season from November to March. I serve
the scallops with long-grain white or brown rice and wedges of lemon.
Calorie: 200, Proteins: 29 g, Total Fat: 6 g, Fiber: 0 g.
Preparation
Rinse the scallops with cold water and pat dry. Sprinkle lightly with
the paprika.
Heat the oil and butter in a large nonstick skillet over medium-high
heat for about 1 minute. Add the scallops to the skillet, a few at a time to avoid crowding,
and cook for 1 minute per side, or until golden brown on the outside but still translucent in
the middle. Transfer the scallops to a heated platter and cover to keep warm.
Add the shallot and garlic to the skillet and cook for 1 minute. Add
the wine and lemon juice and cook for another 2 minutes. Return the scallops to the skillet
and toss with the sauce. Serve immediately.