Pan Seared Scallops With Mint And Chives Recipes

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PAN-SEARED SCALLOPS WITH MINT AND CHIVES



Pan-Seared Scallops with Mint and Chives image

Categories     Herb     Appetizer     Sauté     Quick & Easy     Lemon     Scallop     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

3 tablespoons butter
12 sea scallops, patted dry
1/3 cup bottled clam juice
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.

SCALLOPS WITH LEMON-CHIVE SAUCE



Scallops With Lemon-Chive Sauce image

From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.

Provided by Dragonfly AZ

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs sea scallops, patted dry
1/8 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided use
1 garlic clove, minced
10 ounces Baby Spinach
1 1/2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons chopped chives

Steps:

  • Season scallops with salt and pepper.
  • Melt 1 Tbs butter in non-stick skillet over medium-high heat.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add spinach and stir until wilted.
  • Transfer spinach to platter and cover to keep warm.
  • Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
  • Repeat with remaining scallops.
  • Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
  • Remove from heat, stir in chives and zest.
  • Pour over scallops and spinach and serve.

Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5

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