Wednesday, February 17, 2010

Sauteed Scallops with Lemon and Thyme

I rarely bust out the butter for cooking but sometimes it is just necessary. Scallops, my friends, are one of those occasions. While this recipe - and all the scallop recipes of mine - do have butter in them, it is a minimal amount. Everything is moderation right?

This recipe only makes 2 servings (because seafood is not the best re-heated the next day and it's just Bevan and I tonight). But, the recipe is easily doubled or tripled if you are feeding a larger crowd.

Oh, and remember to leave me comments! I love to hear if you have tried a recipe, will try it, want to see something different on the blog. Let me know what you're thinking!!

Bon Appetit!
Sauteed Scallops with Lemon and Thyme

30 sea scallops (the small ones) or about 16 bay scallops (those big boys)
1 tbsp butter
2 tsp olive oil

1/4 cup white wine
4 tbsp onion
1 tbsp lemon juice
1 tsp thyme

1/2 tbsp butter
  1. Rinse scallops and pat dry. Sprinkle with salt and pepper.
  2. Add oil and first portion of butter to a frying pan over medium high heat. Add scallops to pan, cook until golden brown but slightly translucent in the middle - about 2 minutes per side. Transfer scallops to a medium plate and cover with foil to keep warm.
  3. Add onion to pan and cook for about 2 minutes. Add wine, lemon juice and thyme to fan. Cook for another 2-3 minutes, until fragrant. Stir in remaining butter.
  4. Return scallops to the pan and toss with the sauce.
  5. Serve immediately.
Serves 2

The Skinny:
Calories: 281;  Total Fat: 16g;  Total Carbs: 6g;  Protein: 20g

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