Pan-Seared Scallops with Mint and Chives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 3 tablespoons butter
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
- 1 tablespoon fresh lemon juice
- 1/3 cup bottled clam juice
- Carbohydrate 6 g(2%)
- Cholesterol 82 mg(27%)
- Fat 18 g(28%)
- Fiber 0 g(1%)
- Protein 21 g(42%)
- Saturated Fat 11 g(56%)
- Sodium 843 mg(35%)
- Calories 270
Preparation Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.
Preparation Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.
