Virginia Sea Scallops with Shallots and Walnuts
Recipe courtesy of Virginia Marine Products Board.
6 tablespoons unsalted butter
4 tablespoons light olive oil
2 pounds sea scallops, patted dry
4 teaspoons shallots, pared, finely chopped
3/4 cup toasted walnuts, coarsely chopped
4 teaspoons chives, finely chopped
Salt and white pepper, to taste
- Heat butter and oil over medium heat until hot. Add scallops and sauté for 2 to 3 minutes, then add shallots and stir.
- Add walnuts and chives and cook for 1 minute; drain off excess fat. Season to taste with salt and pepper. Divide onto four warm serving plates and garnish with lemon wedges.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 555; Total Fat: 68g; Saturated Fat: 17g; Total Carbs: 7g; Protein: 24g.
Recipe and photograph courtesy of Virginia Marine Products Board.