2 Serves
15 Mins
25 g
13 g
15 g
Remove the sea scallops from the refrigerator 20 minutes before cooking. Rinse them under cold water and pat them completely dry using paper towels.
Ingredients, vitamins, and health benefits
Sea Scallops
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
500 mg / 1,250 mgPotassium
433 mg / 4,700 mgSodium
763 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a small bowl, combine the all purpose flour with salt and pepper. Lightly dredge the dried scallops in the flour mixture, shaking off any excess.
Heat the butter and olive oil in a non-stick frying pan over medium-high heat until the butter is foaming.
Place the scallops in the pan, ensuring they are not touching. Sear undisturbed for 2 minutes until a golden-brown crust forms, then flip and cook for an additional minute.
Transfer the scallops to a pre-heated dish. Drizzle with pan juices and garnish with fresh cilantro leaves, chives, and thinly sliced habanero pepper.
All Purpose Flour
Salt And Pepper
Habanero Pepper
Butter
Olive Oil
Cilantro
Chives
Vitamin A
11 µg / 900 µgVitamin C
21 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
500 mg / 1,250 mgPotassium
433 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgAlcohol
0 g