Seared Rosemary Scallops
Ingredients
Instructions
- If using rosemary branches, remove leaves from all but top 3 inches of each branch.
- In a small bowl stir together chopped rosemary, paprika, and cayenne.
- Remove tough muscle from side of each scallop if necessary and pat scallops dry.
- Season scallops with salt and sprinkle with rosemary mixture.
- Thread 4 scallops onto each rosemary branch or bamboo skewer.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops until golden and just cooked through, 1 to 2 minutes on each side.
- Serve scallops with potato salad and mango salsa.
Nutrition & Diet Analysis (per serving)
428
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).