Directions:
- Melt 1ablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center; about 1-2 minutes per side. Transfer scallops to plate; tent with foil to keep warm.
- Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.46 Kcal (1124 kJ) | ||
| Calories from fat | 207.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.01g | 35% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 8.77mg | 0% | |
| Potassium | 126.78mg | 3% | |
| Total Carbs | 5.87g | 2% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 231.36 Kcal (969 kJ) | ||
| Calories from fat | 178.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 35% | |
|---|---|---|---|
| Cholesterol | 52.62mg | 20% | |
| Sodium | 7.55mg | 0% | |
| Potassium | 109.26mg | 3% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 2.12g | 10% | |
| Dietary Fiber | 0.62g | 3% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 5.3mg | 10% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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