Sautéed scallops

72 sugar calories

~Shopping List~

  • 3-6 scallops
  • Olive oil
  • 1 potato
  • 2 Tbsp butter
  • 2 Tbsp hal and half
  • 1 Tbsp fresh chives, chopped
  • Salt and pepper

~To do~

Scallops:  Rinse scallops and blot with paper towels so that they are fairly dry.  Heat a skillet on medium low, and add a drizzle of olive oil and 1 Tbsp of butter.  When butter is melted, turn the heat to medium and add the scallops.  Cook for 2 minutes, or until brown, then turn and cook for another 2 minutes.  Remove and season with salt and pepper.

Potatoes.  Peel and quarter one potato.  Place in a microwave safe bowl with a lid and cook on high for 6-8 minutes.  Let stand for another 5 minutes with the lid on, then check for tenderness when pierced with a fork.  Add the other tablespoon of butter and the half and half, the mash with a fork and season with salt and pepper.

To serve:  Arrange 1/2 cup mashed potatoes on a plate.  Top with scallops, chopped chives, and more salt and pepper to taste.


Serve on 1/2 cup cooked brown rice instead of potatoes.