INGREDIENTS

• 1 (12-ounce) package frozen Whole Catch® Wild-Caught Sea Scallops (Jumbo or U-15)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter

DIRECTIONS

To thaw scallops, arrange on a paper towel-lined plate, cover and refrigerate overnight. Alternately, place scallops in a resealable plastic bag and thaw in a bowl of room temperature water, changing water halfway through, about 30 minutes.

Using paper towels, pat scallops very dry and arrange on a plate. Season all over with salt and pepper.

Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small metal spatula, swiftly loosen and flip each scallop. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Transfer to a large plate and serve immediately.

For an Easy Sauce
After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits. Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted. Whisk in 1/4 teaspoon sea salt. Drizzle over scallops. Garnish with parsley and serve immediately.

What else should I know?
– Make scallops for 1 or 10. Just remove and thaw only the scallops you need.
– Use this same method to sear all manner of fresh or frozen scallops; for smaller varieties, such as bay scallops, the searing time will be shorter.

NUTRITIONAL INFORMATION

Serving size: 3 to 4 scallops per serving

• 120 calories (60 from fat)
• 7g total fat
• 2.5g saturated fat
• 30mg cholesterol
• 630mg sodium
• 3g carbohydrates
• 10g protein

SmartPoints value : 3