Creamy Lemon Butter Scallops

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

1 pound fresh sea scallops, (dry packed, thawed)

salt and fresh ground pepper, (to taste)

3 tablespoons unsalted butter, (divided)

2 cloves garlic, (minced)

½ cup low sodium chicken broth

⅓ cup heavy cream

1 tablespoon fresh lemon juice

chopped fresh parsley, (for garnish)

Lemon slices, (for garnish)

手順

Pat dry the scallops with paper towels.

Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.

Season scallops on all sides with salt and pepper.

Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.

Add the scallops in one layer; do not overcrowd the pan because that will steam the scallops. If skillet is too small for all the scallops, cook them in batches.

Cook scallops for 2 minutes, or until browned on the bottom. Do not move them around.

Flip over the scallops, lower heat to medium-high, and continue to cook for 1-1/2 to 2 minutes, or until bottom is golden brown.

Remove scallops from pan and set aside on a plate.

Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.

Stir in garlic; cook for 20 seconds, stirring frequently. Do not burn the garlic.

Add chicken broth, bring to a boil, and cook for 3 to 4 minutes, or until broth is reduced.

Whisk in heavy cream and lemon juice; whisk until well combined.

Continue to cook for 2 minutes, or until slightly thickened.

Spoon sauce over scallops.

Garnish with parsley and lemon slices.

Serve.

栄養

• カロリー: 230 kcal
• 脂肪総量: 17 g
• 飽和脂肪: 10 g
• トランス脂肪: 1 g
• コレステロール: 77 mg
• ナトリウム: 462 mg
• 炭水化物総量: 5 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 15 g