Seared Scallops With Balsamic Butter Sauce - 11g Carbs, 1g Fiber
1 tablespoon olive oil
24 ounces sea scallops
3/4 teaspoon marjoram
1/2 teaspoon salt
1 tablespoon balsamic vinegar
3/4 cup bottled clam juice
1 tablespoon butter
Heat the olive oil in a large nonstick skillet over medium high. Add the scallops and sprinkle them with half the marjoram and salt. Sear the scallops for 2 minutes, or until golden on the undersides. Turn the scallops, sprinkle with the remaining marjoram and salt and cook another 2 minutes. Slide the scallops out of the skillet and onto a plate. Add the vinegar and clam juice to the skillet and stir to lift any particles stuck to the pan. Cook, stirring, for 2 to 3 minutes, or until the liquid is reduced and slightly thickened. Swirl in the butter and remove the skillet from the heat.
Return the scallops to the pan to re-warm them and coat them in the sauce. Divide the scallops among 4 plates and spoon the sauce from over them.
Makes 4 servings.
Calories 285, Fat 12 g, Carbs 11 g, Sodium 501 mg, Fiber 1 g.
