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Ingredients
1 ¾ pounds sea scallops
Salt to taste, if desired
Freshly ground pepper to taste
⅓ cup flour
2 tablespoons olive oil, approximately
2 tablespoons butter, approximately
1 cup zucchini, ends trimmed, cut into ½-inch cubes
½ cup tomato, cored and cut into ½-inch cubes
⅓ cup finely chopped shallots
1 tablespoon freshly squeezed lemon juice
Nutritional analysis per serving (4 servings)
19 grams carbs; 63 milligrams cholesterol; 307 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 1 gram fiber; 784 milligrams sodium; 26 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
- Step 2
Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
- Step 3
When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.
Private Notes
Comments
I took the scallops out of the pan to ensure they weren't overcooked, then cooked zucchini, tomato and shallots for a while longer than specified. Scallops back in for 15 seconds with lemon juice. Perfect
This is amazing! So much flavor and I didn’t use any salt. It’s a keeper!
Used cherry tomatoes as that’s what I had on hand. Easy, quick recipe…and delicious!
I made 1/4 of recipe using half pound of scallops for one serving. As suggested earlier I removed the scallops after they were browned and added them back for about 30 seconds after the veggies cooked. This is a delicious dish.