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Lemon-Shallot Scallops
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Delicious served over a bed of mixed greens.  
serves 4

Ingredients

2 teaspoons olive oil
1-1/2 pounds scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
3 tablespoons shallots, minced
1 clove garlic, minced
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons Italian parsley chopped
Lemon wedges (optional)
 

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Lemon-Shallot Scallops
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Remove the tough tab-like muscle on the side of the scallop. Sprinkle scallops with salt and pepper. Add scallops to pan and sauté 2 minutes on each side. Remove scallops from pan and keep warm.
  2. Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook one minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.

Per serving: 205 calories, 5g fat, 2g sat fat, 6g carbohydrates, 29g protein, 563mg sodium, trace fiber
 

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