Seared Sea Scallops with Spiralized Carrots and Caramelized Onions
Scallops are a very lean—yet moist and buttery-tasting—protein that’s perfect for a special occasion. The secret is searing them quickly over high heat.
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- Prep time
- 10 min
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- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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1 2/3 cups
Ingredients
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black pepper
- 1/4 tsp
- 1/4 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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sea scallops
- 1 lbs
- 454 g
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olive oil (divided)
- 1 tbsp
- 1 tbsp
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large onion (thinly sliced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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large carrots (spiralized (or peeled with a vegetable peeler or julienned with a mandolin))
- 2
- 2
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dry white wine
- 1/3 cup
- 1/3 cup
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fresh chives (minced)
- 1 tbsp
- 1 tbsp
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cooked whole wheat pasta
- 2 3/4 cup
- 2 3/4 cup
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Directions
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Remove tab from each scallop, if needed.The “tab” is a side muscle, which may or may not still be attached to the scallop. It feels and looks like a little tab and is tougher than the scallop itself. If the tab is still attached, gently pull to remove it.
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Pat scallops dry with a paper towel. Season on both sides with salt and pepper.
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Add 1 1/2 Tsp. olive oil to a nonstick sauté pan over high heat.
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Sear scallops on both sides until just barely cooked through, about two minutes on each side. Remove from pan and set aside.
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Add remaining olive oil to the pan and reduce heat to medium. Add onion and sauté until caramelized, about five minutes.
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Add garlic and carrots and sauté three minutes. Add the wine and cook until all of the liquid is reduced.
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Add the scallops and any accumulated juices to the vegetables and sauté three minutes to finish cooking the scallops through.
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Stir in the chives. Serve 1 cup of the scallop mixture over 2/3 cup of the whole wheat pasta.