|Scallops with Meyer Lemon Pan Sauce |
- 1 pound sea scallops
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- the juice and grated zest of 1 Meyer lemon
- 1 teaspoon dried rosemary, crushed
- 1 tablespoon honey, or to taste
- Rinse the scallops and pat them dry; sprinkle both sides liberally with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a wide, heavy skillet over medium-high heat until the butter begins to foam.
- Place the scallops in the skillet and cook until lightly browned but still opaque in the center, about 3 minutes per side. Remove to a plate; cover and keep warm.
- Reduce the heat to medium and continue cooking the liquid in the pan until it becomes a light golden color, stirring frequently, about 1 minute. Stir in the lemon juice, scraping up any brown bits, then the zest, rosemary and honey. Continue cooking, stirring constantly, until the sauce is reduced and almost syrupy (this should take less than a minute). Remove from the heat and stir in the butter until melted.
- Plate the scallops and drizzle with the Meyer lemon sauce. Serve immediately.
- Nutrition (per serving): 211 calories, 13.2g total fat, 42.5mg cholesterol, 446.6mg sodium, 279mg potassium, 11g carbohydrates, 1.4g fiber, 4.3g sugar, 14.1g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/scallops-meyer-lemon-pan-sauce/