Perhaps these mollusks are considered guilty by association, since they often appear in decadent restaurant meals that are overloaded with calories. (But then again, so does asparagus.)
Why they're healthy: Scallops are more than 80 percent protein. One 3-ounce serving provides 20 grams of protein and just 95 calories, they're also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.) They also taste pretty darn good.
How to eat them: Sear the scallops: It's a fast and easy way to prepare this seafood.
Purchase fresh, dry-packed scallops (not the "wet-packed" kind) and place them on a large plate or cookie sheet. While you preheat a skillet on medium high, pat the scallops dry with a paper towel and season the exposed sides with sea salt and fresh cracked pepper. When the skillet is hot, add a tablespoon of olive oil to it. Being careful not to overcrowd, lay the scallops in the skillet, seasoned-side down, and then season the top sides.
Sear the scallops until the bottoms are caramelized (about 2 minutes), and then flip them to sear for another 1 to 2 minutes, depending on size and thickness. Now they're ready to eat. Pair the scallops with sauteed vegetables, or place them on a bed of brown rice. Try some, you might be surprised how good they are.
Why they're healthy: Scallops are more than 80 percent protein. One 3-ounce serving provides 20 grams of protein and just 95 calories, they're also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.) They also taste pretty darn good.
How to eat them: Sear the scallops: It's a fast and easy way to prepare this seafood.
Purchase fresh, dry-packed scallops (not the "wet-packed" kind) and place them on a large plate or cookie sheet. While you preheat a skillet on medium high, pat the scallops dry with a paper towel and season the exposed sides with sea salt and fresh cracked pepper. When the skillet is hot, add a tablespoon of olive oil to it. Being careful not to overcrowd, lay the scallops in the skillet, seasoned-side down, and then season the top sides.
Sear the scallops until the bottoms are caramelized (about 2 minutes), and then flip them to sear for another 1 to 2 minutes, depending on size and thickness. Now they're ready to eat. Pair the scallops with sauteed vegetables, or place them on a bed of brown rice. Try some, you might be surprised how good they are.
Hope this has been helpful to ya'll. I grew up eating these, with shrimp, oysters & all kinds of seafood. Of course they were always deep fried back then. Since, I have learned that deep fried, although it tastes extremely good, is not good for you. So, hence I've turned to baked, broiled & pan fried in just a touch of olive oil. Hey, I'm in pretty good shape, for the shape I'm in. [tongue in cheek ]
As always, I look forward to your comments & suggestions. Thanks for visiting. Terry
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