Seared Scallops with Gremolata
Makes 4 servings. Choose large, meaty sea scallops for ease of preparation, and remember this gremolata, which is simply a Mediterranean mix of fresh herbs works well with other protein choices as well: lamb, chicken, turkey. Make the recipe work for you.
1 1/2 lb. large sea scallops
Kosher salt and freshly milled black pepper to taste
1 tablespoon extra virgin olive oil, divided
1 shallot, minced
½ cup dry white wine
Juice and grated zest of 1 lemon
1 tablespoon minced Italian parsley
1 tablespoon minced chives
1 tablespoon minced basil
Season scallops with salt and pepper on a paper towel. Heat half the oil in a large skillet then sear the scallops until brown on the edges, about 3-4 minutes. Move t a warm dish.
Add remaining oil, shallots and sauté 1 minute, and then add wine, lemon, parsley, chives and basil. Heat 1 minute then pour over scallops and serve.
Nutritional readout: 175 calories, FAT 3.7 g., PROTEIN 28.8 g., CARB 4.3 g., FIBER .3 g.
