Pan-seared scallops

Name: Pan-seared scallops
Total time: 45 min
Yield: 2 servings
Ingredients: 1 garlic; 2 ounces ponzu sauce; 2 medium portabella mushrooms; 1 salt and pepper; 6 large sea scallops; 1 shallot; 2 Tbsps yellow soy sauce

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

ponzu sauce

2 ounces

portabella mushrooms

2 medium

salt and pepper

sea scallops

6 large

shallot

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:

134 kcal

Carbs

14 g

Fat

1 g

Protein

15 g

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