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Nutrition Facts
Serving Size 178 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 15 mg 95%
Sodium 460 mg 19%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 27 g
Vitamin A 8% Iron 20%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sea Scallops With Lemon-Cream Sauce

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 Lb sea scallops
1/4 Tsp salt
1/4 Tsp black pepper
2 Tbsp all purpose flour
1 lemon, zested
2 Tbsp 100% pure olive oil
1/2 cup(s) white wine
2 Tbsp unsalted butter
1/4 cup(s) heavy whipping cream
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Pat scallops dry with a clean paper towel.
Season scallops with salt and pepper and dust with 1 tablespoon flour. Shake off excess.
Zest lemon to make 1 teaspoon; avoid the bitter white pith. Set aside.
Heat oil in a large skillet over medium-high heat.
Cook scallops 2 to 2 1/2 minutes per side, until color turns from translucent to opaque (white). Do not overcook.
Transfer scallops to a plate and cover to keep warm.
Pour white wine into skillet and add butter.
Scrape bottom of skillet to loosen up any browned bits. Stir and simmer 2 minutes.
Stir in cream and zest. Simmer 1 more minute.
Serve scallops with sauce.



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