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Nutrition Facts
Serving Size 94 g
(Approx. 2 Servings)
Amount Per Serving
Calories 200 Calories From Fat 130
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 390 mg 16%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 10 g
Vitamin A 8% Iron 2%
Vitamin C 15% Calcium 2%
*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.
Venetian-Style Scallops
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
2  People


Recipe makes 2 Servings

8 diver scallops
1/4 Tsp salt
1/4 Tsp black pepper
2 Tbsp extra virgin olive oil
1 Tbsp garlic, minced
2 Tbsp parsley, chopped
1 Tsp lemon, juiced
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Pat scallops dry with paper towels then season with salt and pepper. Set aside.
Heat oil in pan until hot, but not smoking.
Add scallops and cook 1 1/2 minutes per side. Do not move them in the pan until it’s time to flip them otherwise it will mess up sear.Once scallops are cooked, remove from pan and turn off heat.
In the same pan with the heat turned off, add garlic, parsley and lemon juice. Scrape up any left over bits from cooking the scallops, turn on heat and bring to a simmer for a few seconds. Remove from heat.
Arrange scallops on a plate and spoon a little pan sauce over each one.
Chef's note: Serve with fresh bread or a side of pasta.


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