Pan-seared scallops
Pan-Seared Scallops is a gluten-free, dairy-free, and pescatarian dish that covers 12% of your daily requirements of vitamins and minerals in each serving. It is best made as a rather expensive main course and is perfect for a special dinner occasion.
Ingredients
garlic
1
ponzu sauce
2 ounces
portabella mushrooms
2 medium
salt and pepper
1
sea scallops
6 large
shallot
1
yellow soy sauce
2 Tbsps
Method
- Pre-heat oven to 325 degrees Fahrenheit.Marinate the portabello mushrooms in the soya, garlic, shallot, salt and pepper.
- Let sit for 30 minutes. Grill or broil 2 minutes per side - then bake in a 325 degrees Fahrenheit oven for 10 minutes - cool - cut into thin strips 1/8".Pat the scallops dry and season with salt and pepper. Sear the scallops in a large non-stick skillet over high for about 1 minute or until browned. Turn. Sear other side for 1 minute or until browned.
- Add mushrooms and ponzu sauce. Cook for 1 minute longer, or until the scallops have just warmed through.Use crispy Thai fried noodles, steamed rice or Udon noodles as a garnish.
Nutrition:
Carbs
14 g
Fat
1 g
Protein
15 g
Share recipe:
Vietnamese pancakes with dipping sauce
45 min
395 Calories
6 serving
Farro & leek soup
45 min
661 Calories
4 serving
Soy ginger glazed sea scallops with stir fry vegetables
45 min
372 Calories
2 serving