Lemon-Shallot Scallops
November, 2005

Serves 4-5 / Closely related to onions, milder shallots are tear-shaped and covered with papery, copper-colored skin. Pick dry, shiny ones; avoid any with green shoots.

2 teaspoons olive oil
1 1/2 pounds sea scallops
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons butter or ghee
3 tablespoons minced shallots
1/2 teaspoon minced garlic
1/4 cup white wine
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to pan and sauté 2 minutes on each side. Remove scallops from pan and keep warm in a 200º oven.
2. Melt butter or ghee in pan. Add shallots and garlic; sauté 30 seconds. Add wine and lemon juice and cook 1 minute. Return scallops to pan; toss to coat. Remove from heat and sprinkle with parsley.



FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.




PER SERVING: 195 cal, 26% fat cal, 5g fat, 2g sat fat, 61mg chol, 29g protein, 6g carb, 0g fiber, 581mg sodium