Garlic-Brown Butter Scallops
Parmesan Arugula Farro
Ingredients
- 2 lb sea scallops, patted dry
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup butter
- 4 cloves garlic, minced
Instructions
- Sprinkle scallops with salt and pepper. Cook scallops, in batches if necessary, in hot oil in a large skillet over medium-high heat 2 minutes per side or until browned and opaque. Remove from skillet; keep warm.
- Melt butter in a small saucepan over medium heat; cook, stirring, 1 to 2 minutes or until butter starts to brown and begins to foam. Remove pan from heat; stir in garlic, and let stand 1 minute. Drizzle garlic butter over scallops.
Side Dish Ingredients
- 1½ cups pearled farro
- ¼ cup olive oil vinaigrette
- 6 cups baby arugula
- ½ cup freshly shaved Parmesan cheese
Side Dish Instructions
- Cook farro according to package directions. Toss farro with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
215
|
261
|
476
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 18 | 10 | 28 |
| Carb (g) | 6 | 37 | 43 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 814 | 190 | 1004 |
| T. Sugs (g) | 0 | 1 | 1 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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