Scallops A La Plancha

Ingredients

• 1 ½ pounds big sea scallops
• 1 clove garlic, peeled and lightly crushed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• Salt and freshly ground black pepper
• Minced fresh parsley for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    179 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 20 grams protein; 40 milligrams cholesterol; 667 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Toss scallops and garlic on a plate, and drizzle with oil and vinegar; sprinkle with salt and pepper, and turn over a couple of times. Go about your business for five minutes.
2. Put a large skillet, preferably nonstick, over high heat. When the skillet smokes — this will take a couple of minutes — drain the scallops and add to the pan a few at a time. By the time you have added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center, about 2 minutes a side.
3. Serve, drizzled with the juices from the plate and garnished with the parsley.