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Seared Sea Scallops with Spiralized Carrots and Caramelized Onions
10 min prep time
10 min cook time
4servings
Photo by
Peter Papoulakos
How to Make Seared Sea Scallops with Spiralized Carrots and Caramelized Onions
Scallops are a very lean—yet moist and buttery-tasting—protein that’s perfect for a special occasion. The secret is searing them quickly over high heat.
10 min prep time
10 min cook time
4servings
1 2/3 cups
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Step-By-Step Instructions:
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Remove tab from each scallop, if needed.The “tab” is a side muscle, which may or may not still be attached to the scallop. It feels and looks like a little tab and is tougher than the scallop itself. If the tab is still attached, gently pull to remove it.
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Pat scallops dry with a paper towel. Season on both sides with salt and pepper.
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Add 1 1/2 Tsp. olive oil to a nonstick sauté pan over high heat.
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Sear scallops on both sides until just barely cooked through, about two minutes on each side. Remove from pan and set aside.
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Add remaining olive oil to the pan and reduce heat to medium. Add onion and sauté until caramelized, about five minutes.
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Add garlic and carrots and sauté three minutes. Add the wine and cook until all of the liquid is reduced.
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Add the scallops and any accumulated juices to the vegetables and sauté three minutes to finish cooking the scallops through.
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Stir in the chives. Serve 1 cup of the scallop mixture over 2/3 cup of the whole wheat pasta.
Nutrition facts
4 Servings
-
Serving Size
1 2/3 cups
- Amount per serving Calories 290
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 30mg 10%
- Sodium 290mg 13%
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Total Carbohydrate
35g
13%
- Dietary Fiber 5g 18%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 22g
- Potassium 810mg 17%
Ingredients
black pepper
1/4 tsp
Kosher Salt
1/4 tsp
sea scallops
1 lbs
olive oil (divided)
1 tbsp
onion(s) (thinly sliced)
1 large
garlic (minced)
2 clove
carrots (spiralized (or peeled with a vegetable peeler or julienned with a mandolin))
2 large
white wine (dry)
1/3 cup
fresh chives (minced)
1 tbsp
whole grain or multigrain pasta (cooked)
2 3/4 cup
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