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Scallops Cooked the Right Way Recipe Video
|Cooking oil||1 Tablespoon|
|Peconic bay scallops||1⁄2 Pound|
|Sea salt||1 Pinch|
|Chives||1 Tablespoon, finely chopped|
|Lemon||1⁄2 Gram, squeeze|
Serving size: Complete recipe
Calories 444 Calories from Fat 256
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 10 g50.2%
Trans Fat 0 g
Cholesterol 107.1 mg
Sodium 570 mg23.7%
Total Carbohydrates 6 g2%
Dietary Fiber 0.4 g1.6%
Sugars 0.3 g
Protein 39 g77.4%
Vitamin A 22.8% Vitamin C 26.5%
Calcium 7.2% Iron 5%
*Based on a 2000 Calorie diet
1. On a tray, place the scallops, and dry them using napkin so that there is no moisture left behind.
2. Place a cast iron pan, over heat. When the pan is really hot, pour cooking oil in it.
3. Sprinkle salt over scallops and place them in the pan. Ensure that the pan is not overcrowded. Crumble the scallops for a minute.
4. Turn off the heat, and flip the scallops. Stir in some butter
5. When the butter becomes little brown, and added with the flavors of scallops, sprinkle chives over it.
6. Place the scallops in the center of the pan, and cook it for another minute.
7. Add lemon juice, and transfer it to a serving bowl.
8. Garnish it with some parsley, and serve it hot with some rice.
You can use any other pan, but cast iron pan usually get heated evenly.