The Recipe Critic · by Alyssa Rivers★ 4.9 (55)
Pan Seared Scallops
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 29%
CARBS 6G11% OF CAL
0G FIBER1G SUGAR5G OTHER
FAT 13G53% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden, buttery seared scallops topped with a bright lemon, caper, and Dijon sauce. An elegant, restaurant-quality main course ready in thirty minutes.
mainmediterraneanshellfish🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 pound large scallops
- salt and black pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- ½ cup white wine (Sauvignon Blanc, Riesling, or champagne)
- 1 cup chicken broth
- 2 teaspoons lemon zest ( about 1 lemon)
- 2 tablespoons lemon juice
- 2 tablespoons rinsed capers (optional)
- 1 tablespoon Dijon mustard
- fresh dill and lemon wedges (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 29%
CARBS 6G11% OF CAL
0G FIBER1G SUGAR5G OTHER
FAT 13G53% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 955mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 20mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.