2 Serves
18 Mins
Pat the sea scallops thoroughly dry using paper towels to ensure a good sear. Season both sides lightly with salt and pepper.
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Vitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
576 mg / 1,250 mgPotassium
710 mg / 4,700 mgSodium
826 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the scallops in a single layer and sear until golden brown, approximately 2 to 3 minutes per side.
Remove the scallops from the skillet and set aside. Pour the wine and white vinegar into the hot skillet, scraping up any browned bits, and simmer for 2 minutes until the liquid reduces slightly.
Return the scallops to the pan to coat them briefly in the sauce, then serve immediately over a bed of fresh mixed greens.
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