Ingredients Jump to Instructions ↓

  1. 3 tbsp fat-free mayonnaise

  2. 2 tsp drained caper s, chopped

  3. 1/2 tsp grated lemon zest

  4. 1 tsp lemon juice

  5. 1 tsp paprika

  6. 3/4 tsp dried oregano

  7. 1/2 tsp ground coriander

  8. 1/2 tsp salt

  9. 12 large sea scallop s (about 3/4 lb)

  10. 2 tsp olive oil

Instructions Jump to Ingredients ↑

  1. Combine the mayonnaise, capers, zest, and lemon juice in a small bowl; cover and refrigerate.

  2. Combine the paprika, oregano, coriander, and salt on a sheet of wax paper. Dip one side of each scallop into the spice mixture and set them on a plate, spice-side up.

  3. Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the scallops, spice-side down, and cook until the scallops are browned and opaque in the center, 2-3 minutes on each side.

  4. Stick a small wooden skewer into the side of each scallop so that it looks like a lollipop; serve with the sauce on the side.


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