Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 small shallot, minced
- •1 lemon, juiced
- •12 sea scallops
- •1 pinch salt and freshly ground black pepper
- •2 tablespoons chopped fresh parsley, or to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutritional Facts
Per 4 servings
- Calories: 176
- Carbohydrate: 6g
- Fat: 8g
- Fiber: 0g
- Protein: 22g
- Sugar: 0g
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