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Scallops With Lemon Garlic And Parsley

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  Lemons 2
  Fresh chopped parsley 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Sea scallops 1⁄2 Pound, trimmed
  Dry vermouth 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

1. Grate yellow zest from lemons, being careful not to include any bitter white pith. In a small bowl, combine lemon zest, parsley, and garlic. Set gremokta aside.
2. In a nonreactive large frying pan over medium-high heat, melt butter with olive oil. Add scallops to pan and cook 2 minutes on each side, or until opaque but still tender and juicy. Add vermouth and heat, 1 to 2 minutes. Remove from heat. Season with salt and pepper. Add half the gremolata to pan and toss together. Pass remaining gremokta on the side.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 783 Calories from Fat 499

% Daily Value*

Total Fat 57 g87.1%

Saturated Fat 19.8 g99%

Trans Fat 0 g

Cholesterol 139.4 mg46.5%

Sodium 881 mg36.7%

Total Carbohydrates 24 g7.8%

Dietary Fiber 6.2 g24.7%

Sugars 1.6 g

Protein 41 g81.8%

Vitamin A 43.3% Vitamin C 198.7%

Calcium 18.3% Iron 17.9%

*Based on a 2000 Calorie diet

Scallops With Lemon Garlic And Parsley Recipe