Pan Seared Scallops

Pan-Seared Scallops

Pan-Seared Scallops

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   3 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 clv garlic, finely, diced
  • 2 ounces Ponzu sauce
  • 2 mediums portabello mushroom, caps
  • 1 salt and pepper
  • 6 large scallops
  • 1 shallot, finely, diced
  • 2 tablespoons yellow miso* or soy sauce
Instructions

Pre-heat oven to 325 degrees Fahrenheit.Marinate the portabello mushrooms in the soya, garlic, shallot, salt and pepper.

Let sit for 30 minutes. Grill or broil 2 minutes per side - then bake in a 325 degrees Fahrenheit oven for 10 minutes - cool - cut into thin strips 1/8".Pat the scallops dry and season with salt and pepper. Sear the scallops in a large non-stick skillet over high for about 1 minute or until browned. Turn. Sear other side for 1 minute or until browned.

Add mushrooms and ponzu sauce. Cook for 1 minute longer, or until the scallops have just warmed through.Use crispy Thai fried noodles, steamed rice or Udon noodles as a garnish.

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