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Ingredients
- 3 lb fresh jumbo sea scallops
- 1 Tbsp. lemon juice
- 2 ounce sun-dry tomatoes
- 4 Tbsp. chopped shallots
- 3 ounce boursin cheese
- 5 ounce heavy whipping cream Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
Directions
- Julienne the sun-dry tomatoes. Add in extra virgin olive oil to a warm skillet and saute/fry the shallots and julienned sun-dry tomatoes till shallots are translucent/soft. Add in the heavy cream and boursin cheese. Add in salt and pepper as needed and reduce sauce till thickened, then remove from the heat.
- Toss the scallops with extra virgin olive oil, lemon juice, salt, and pepper. Grill the scallops till the centers are no longer translucent/soft. Place the sauce on the bottom of each plate and top it with the grilled scallops. A further option would be to toss fresh angel hair pasta with the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1494g | |
| Calories 1612 | |
| Calories from Fat 346 | 21% |
| Total Fat 39.06g | 49% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 449mg | 150% |
| Sodium 3384mg | 141% |
| Potassium 6462mg | 185% |
| Total Carbs 70.96g | 19% |
| Dietary Fiber 7.0g | 23% |
| Sugars 21.68g | 14% |
| Protein 237.28g | 380% |
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