Pan Seared Scallops in a Dill Sauce and Peach

Peach is the star of the show and pairs very nicely with the pan seared scallops.

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Yield2
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 Peach - cut in half, pit removed
  • Cooking spray - olive oil
  • 1 oz Goat cheese
  • 1 tsp Chives - finely cut
  • 8 oz Sea scallops
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • Sea salt and pepper - to taste
  • 1/2 cup Arugula
  • 1/4 cup Dill Sauce - (see recipe in sides and snacks)
  • 2 Apples - for dessert
Calories 331
Total Fat 12g
Carbohydrates 36g
Fiber 4g
Protein 22g

Instructions

For the peach:

  1. Turn the oven to broil.
  2. Spray or brush olive oil on peach.
  3. Place peach on grill or under broiler until lightly browned.
  4. Place 1/2 ounce of goat cheese in center of each peach half, sprinkle with chives and place on top of arugula leaves.

Scallops:

  1. Rinse under cold water and pat dry.
  2. Add the olive oil to a heavy skillet.
  3. Turn to high heat.
  4. Just as the oil begins to smoke, (you’ll notice wisps) add the scallops.
  5. Sear the scallops for about 1 1/2 minutes on each side until translucent.
  6. Place seared scallops around the peach and arugula.
  7. Drizzle dill sauce over scallops.
  8. Have an apple for dessert.
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