Ingredients
- 1 ¾ pounds sea scallops
- Salt to taste, if desired
- Freshly ground pepper to taste
- ⅓ cup flour
- 2 tablespoons olive oil, approximately
- 2 tablespoons butter, approximately
- 1 cup zucchini, ends trimmed, cut into 1/2-inch cubes
- ½ cup tomato, cored and cut into 1/2-inch cubes
- ⅓ cup finely chopped shallots
- 1 tablespoon freshly squeezed lemon juice
- Nutritional Information
Nutritional analysis per serving (4 servings)
304 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 62 milligrams cholesterol; 784 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
- Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
- When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.
10 minutes
Dining and Cooking