Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
- Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
- When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 784 milligrams, Sugar 2 grams, TransFat 0 grams
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