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Easy Eats

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Easy Eats > Pan Seared Scallops w/Spicy Raspberry Sauce
Pan Seared Scallops w/Spicy Raspberry Sauce
Pan Seared Scallops w/Spicy Raspberry Sauce Pan Seared Scallops w/Spicy Raspberry Sauce
Scallops kissed with raspberry sauce are wonderful over a bed of risotto.
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes

2 Tbsp. Raspberry Preserves
zest of 1 Lemon
juice of 1 Lemon
1/2 cup Raspberries
2 Tbsp. Water
1-2 tsp. crushed Red Pepper
1 lb. Scallops
Salt and Pepper to taste
1 Tbsp. Olive Oil
1 Tbsp. Butter

1 pkg. Risotto

Step 1  Risotto:
Prepare risotto as directed on the package.
Step 2  Spicy Raspberry Sauce:
In a small sauce pan, combine Raspberry Preserves, the zest and juice of 1 lemon, raspberries, water and crushed red pepper. Heat over moderately high heat for approximately 5-7 minutes.
Step 3  Scallops:
Thaw scallops as directed on package. Rinse scallops and pat dry with paper towels. Season with salt and pepper. Add oil and butter to a non-stick skillet and heat over moderately high heat until hot but not smoking, then saute the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Serve over a bed of risotto. Drizzle with Raspberry Sauce or serve beneath or on the side.

Serving Suggestion:

Nutritional Analysis (per serving)


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