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Seared Sea Scallops for Two
Seared Sea Scallops for Two

Seared Sea Scallops for Two

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Healthy Living
Cook Minutes 25 Min
Prep : 25 Min
Cooking for two tonight? Try our recipe for bacon-topped scallops paired with fresh asparagus in a dill-ranch sauce.
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2 Servings
Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 slices 33%-less-sodium bacon, cut into 1-inch pieces
1/2 lb. (225 g) large sea scallops (about 6)
1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
1/2 tsp. dill weed
1/2 lb. (225 g) fresh asparagus spears, trimmed, steamed
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Step 1
Cook and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Step 2
Pat scallops dry with additional paper towel. Add to same skillet; cook 4 min. on each side or until centres are opaque and edges are lightly browned. Transfer to plate. Sprinkle with bacon.
Step 3
Mix dressing and dill; spoon over asparagus. Serve with scallops.
Kraft Kitchen Tips!
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Substitute
Prepare using 1-1/2 tsp. chopped fresh dill.
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How to Steam Asparagus in the Microwave
Place 1/2 lb. (225 g) trimmed fresh asparagus in 2-L microwaveable casserole dish. Add 1/3 cup water; cover. Microwave on HIGH 3 to 4 min. or until asparagus is crisp-tender. Drain well.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 2 g
10 %
Cholesterol 65 mg
Sodium 640 mg
27 %
Carbohydrate 9 g
Fibre 1 g
Sugars 4 g
Protein 24 g
Vitamin A
6 %
Vitamin C
6 %
Calcium
10 %
Iron
30 %
Servings
2 servings, 1/2 recipe (222 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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