Sauteed scallops with rosemary and lemon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | Scallops; (no roes) |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | Clove garlic; peeled and sliced, | |
| ; very finely | ||
| ¾ | teaspoon | Dried rosemary |
| Salt and freshly ground pepper | ||
| 1 | Good tablespoon lemon juice | |
Directions
Cut the scallops in half horizontally to make 2 thin scallops, like you get in Vience.
Put the oil and the garlic in a frying pan and cook the garlic until golden. Add the rosemary, scallops salt and pepper and cook over a high heat until they are cooked, about 2 - 3 minutes.
Add the lemon juice and turn up the heat for a few seconds.
Converted by MC_Buster.
Per serving: 554 Calories (kcal); 30g Total Fat; (49% calories from fat); 59g Protein; 10g Carbohydrate; 116mg Cholesterol; 564mg Sodium Food Exchanges: 0 Grain(Starch); 8½ Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.