Lemony tomato herb scallops

Lemony tomato herb scallops could be just the gluten free and primal recipe you've been looking for. One portion of this dish contains roughly 19g of protein, 37g of fat, and a total of 468 calories. For $3.41 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 1. From preparation to the plate, this recipe takes approximately 15 minutes. Plenty of people made this recipe, and 291 would say it hit the spot. A mixture of butter, juice of lemon, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Running to the Kitchen. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is excellent. If you like this recipe, take a look at these similar recipes: Seared Scallops with Lemony Farro and Arugula Salad, Lemony Herb Dip, and Lemony Herb Salad.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat butter in a medium pan over medium heat.Season scallops with salt & pepper and place in the pan once hot.Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.Remove scallops from the pan and set aside on a dish.Add olive oil to the pan with shallots and garlic.Saute for about 1 minute.Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.Once thickened, transfer the sauce to a plate and top with the scallops and their juices.Garnish with fresh herbs and a squeeze of lemon.

 

Step by step:

1. Heat butter in a medium pan over medium heat.Season scallops with salt & pepper and place in the pan once hot.

2. Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.

3. Remove scallops from the pan and set aside on a dish.

4. Add olive oil to the pan with shallots and garlic.

5. Saute for about 1 minute.

6. Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.Once thickened, transfer the sauce to a plate and top with the scallops and their juices.

7. Garnish with fresh herbs and a squeeze of lemon.

Nutrition Information:

covered percent of daily need