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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse scallops in cold water; pat dry with paper towels. | 2. In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops. | 3. Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once. | 4. Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes. | 5. Add the wine and cook for 1 minute more. | 6. Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley. | 7. Serve hot with a generous squeeze of fresh lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea scallop	1			-	-	-	-
butter	6	tablespoons	divided	513.0	23.570999999999998	16.029	43.2
green onion	4	tablespoons	chopped	6.48	1.3776	0.2328	0.1128
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
white wine	3	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
cayenne pepper	1	dash		-	-	-	-
parsley	2	tablespoons	snipped	2.736	0.4811	0.2257	0.06
lemon	1	halved		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.