Method:Frying

1. Formula

1. 12 sea scallops, trimmed of connective tissue
2. Extra-virgin olive oil (EVOO), for liberal drizzling
3. 3 navel oranges, peeled and sliced into rounds
4. 1 sprig fresh oregano, leaves stripped and finely chopped
5. 2 tablespoons flat-leaf parsley, finely chopped
6. 3 scallions, finely chopped
7. Salt and freshly ground pepper

2. Nutrition Information

• Calories: 65 kcal
• Carbohydrates: 4 g
• Dietary Fiber: 0 g
• Fat: 3 g
• Protein: 3 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Pat the scallops dry. Heat a nonstick skillet over medium-high heat until hot. Add a drizzle of EVOO to the pan, then, using a paper towel, spread the olive oil around the pan. Add the scallops and cook, without moving, until caramelized, about 3 minutes. Turn and cook for about 2 minutes.
2. Arrange the orange slices on a platter and top with the oregano, parsley and scallions; season to taste with salt and pepper. Drizzle EVOO over the oranges and top each with a scallop.

4. Remark