Scallops with Lemon-Basil Sauce

By KennyB07

Ingredients

• 1 large lemon
• 1 1/2 pounds large sea scallops
• 1 /4 teaspoon salt, divided
• 1 /4 teaspoon freshly ground black pepper, divided
• 1 tablespoon butter, divided
• 3 /4 cup dry white wine
• 1 tablespoon water
• 1 /2 teaspoon cornstarch
• 1 tablespoon finely chopped fresh basil
• Nutritional Information
• Calories 185
• Caloriesfromfat 0.0%
• Fat 4.1g
• Satfat 1.9g
• Monofat 1g
• Polyfat 0.9g
• Protein 28.9g
• Carbohydrate 7g
• Fiber 0.7g
• Cholesterol 64mg
• Iron 0.8mg
• Sodium 447mg
• Calcium 51mg
• How to Make It
• Step 1
• Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
• Step 2
• Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
• Step 3
• Step 4
• Serve with: Buttery Angel Hair Pasta with Parmesan Cheese
• Step 6
• Cooking Light Fresh Food Fast Weeknight Meals

Details

Adapted from myrecipes.com

Preparation

Step 1

Ingredients

1 large lemon

1 1/2 pounds large sea scallops

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 tablespoon butter, divided

3/4 cup dry white wine

1 tablespoon water

1/2 teaspoon cornstarch

1 tablespoon finely chopped fresh basil

Nutritional Information

Calories 185

Caloriesfromfat 0.0%

Fat 4.1g

Satfat 1.9g

Monofat 1g

Polyfat 0.9g

Protein 28.9g

Carbohydrate 7g

Fiber 0.7g

Cholesterol 64mg

Iron 0.8mg

Sodium 447mg

Calcium 51mg

Calories 185

Caloriesfromfat 0.0%

Fat 4.1g

Satfat 1.9g

Monofat 1g

Polyfat 0.9g

Protein 28.9g

Carbohydrate 7g

Fiber 0.7g

Cholesterol 64mg

Iron 0.8mg

Sodium 447mg

Calcium 51mg

How to Make It

Step 1

Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

Step 2

Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

Step 3

Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.

Step 4

Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

Step 5

Choice Ingredient

Step 6

Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.

Cooking Light Fresh Food Fast Weeknight Meals