Jean Anderson's Scallops, Algarve Style

Total Time
10 minutes
Rating
4(12)
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Ingredients

Yield:8 first-course servings or 4 main-course servings
  • 1pound bay scallops
  • 2medium garlic cloves, peeled and minced
  • 4teaspoons olive oil
  • 1tablespoon lemon juice
  • ¼teaspoon cayenne pepper
  • ¼cup fresh coriander, minced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

61 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 223 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir-fry the scallops and garlic in the oil in a large, heavy skillet over high heat for three to four minutes -- just until they begin to color and have released their juices. With a slotted spoon, place the scallops in a bowl and reserve them.

  2. Step 2

    Add lemon juice and cayenne to the skillet and boil with the scallop juices about two minutes until they have reduced to a glaze.

  3. Step 3

    Return the scallops to the skillet together with any juices that may have accumulated in the bowl and toss a minute or two over high heat.

  4. Step 4

    Add the coriander, toss again and serve.

Tip
  • This is adapted from "The Food of Portugal" (Hearst Books) by Jean Anderson.

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