Seared Scallops with Coarse Sea Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Watching portion sizes helps keep sodium in check when considering fish and shellfish. With a prudent 6-ounce portion of cooked scallops, we can allot for a dusting of coarse sea salt to highlight their delicate flavor and add a crunchy textural counterpoint to the dish. Ingredients:
12 large sea scallops (about 2 pounds) |
1/8 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
1/8 teaspoon coarse sea salt or finishing salt |
watercress sprigs (optional) |
Directions:
1. Pat scallops dry with paper towels; sprinkle evenly with pepper. Heat oil in a large cast-iron skillet over medium-high heat. Add scallops to pan; sauté 3 minutes on each side or until done. Remove scallops from pan; sprinkle with salt. Garnish with watercress sprigs, if desired.
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