Dietician's Tip: Scallops also pair well with tarragon, dill, parsley, basil, paprika, Old Bay seasoning or blackening seasoning. Serve on a bed of sauteed spinach.
- 1 teaspoon olive oil
- 8 (1 ounce each) sea scallops, chain removed
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Pinch of salt
- Pinch of pepper
Heat a large skillet or grill to medium-high heat. Add olive oil to the skillet, or brush both sides of the scallops with oil if cooking on the grill. In a small bowl, combine the rosemary, thyme, salt and pepper.
Coat each scallop with the fresh herb mixture and place in the hot skillet or on the grill. Let the scallops sear for about 3 minutes on each side. The scallops should be cooked to about medium doneness.
Nutritional analysis per serving
Serving size: 4 pieces
- Calories 123
- Cholesterol 35 mg
- Monounsaturated fat 2 g
- Saturated fat 0 g
- Sodium 427 mg
- Total carbohydrate 4 g
- Dietary fiber 0 g
- Protein 19 g
- Serving size 4 pieces
- Total fat 3 g