Simple Scallops

1. Mix Old Bay seasoning into flour.

2. Roll scallops in flour.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add scallops; sauté 2 1/2 minutes on each side or until browned.

5. Serve with rice pilaff or roasted potatoes and asparagus.

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Nutrient	Quantity
Total fats	31.2218 g
Protein	99.6688 g
Carbohydrates	48.2081 g
Energy	858.6141 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3345 g
Water	321.7464 g
Aspartic acid	7.7334 g
Calcium, Ca	173.8204 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0091 g
Fiber, total dietary	3.264 g
Fatty acids, total saturated 22:0	0.0045 g
Carotene, beta	24.704 g
Niacin	7.1673 mg
Fatty acids, total saturated 18:4	0.0272 g
Vitamin A, RAE	117.4867 g
Arginine	5.8867 g
Riboflavin	0.2665 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Fatty acids, total polyunsaturated 15:0	0.0227 g
Fatty acids, total saturated 20:1	0.0609 g
Glutamic acid	12.2506 g
Sodium, Na	3046.1962 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3974 g
Total lipid (fat)	31.2218 g
Manganese, Mn	0.8056 mg
Proline	2.51 g
Fatty acids, total saturated 16:0	5.3305 g
Fatty acids, total saturated 8:0	0.1423 g
Choline, total	505.841 mg
Sugars, total	0.0237 g
Serine	3.1333 g
Fatty acids, total saturated 10:0	0.3194 g
Fatty acids, total saturated 18:0	2.3761 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	0.6386 mg
Selenium, Se	101.3558 g
Ash	15.0845 g
Vitamin D	9.0667 IU
Fatty acids, total saturated 18:1 undifferentiated	8.8988 g
Pantothenic acid	2.0305 mg
Phenylalanine	3.054 g
Copper, Cu	0.6608 mg
Thiamin	0.4667 mg
Retinol	114.5387 g
Methionine	2.4134 g
Iron, Fe	3.4514 mg
Carbohydrate, by difference	48.2081 g
Phosphorus, P	2176.5434 mg
Folate, total	120.8569 g
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3264 g
Fatty acids, total saturated 22:1 undifferentiated	0.0045 g
Alanine	4.4806 g
Cholesterol	218.6351 mg
Valine	3.2936 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0136 g
Fatty acids, total saturated 18:2 undifferentiated	6.6091 g
Glycine	8.4027 g
Fatty acids, total saturated 14:0	1.3771 g
Zinc, Zn	8.578 mg
Isoleucine	3.4173 g
Fatty acids, total saturated 12:0	0.3666 g
Fatty acids, total polyunsaturated	7.8658 g
Fatty acids, total saturated 14:1	0.0045 g
Fatty acids, total polyunsaturated 17:1	0.0045 g
Leucine	6.067 g
Vitamin A, IU	435.5987 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0227 g
Folate, DFE	120.8569 g
Tryptophan	0.916 g
Fatty acids, total saturated 20:0	0.0045 g
Fatty acids, total saturated 6:0	0.2445 g
Starch	16.728 g
Tyrosine	2.5679 g
Vitamin B-12	9.748 g
Vitamin K (phylloquinone)	1.1008 g
Fatty acids, total saturated	11.0074 g
Histidine	1.6111 g
Fatty acids, total monounsaturated	9.5748 g
Threonine	3.1164 g
Folate, food	120.8569 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin E (alpha-tocopherol)	0.3801 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4715 g
Fatty acids, total trans	0.0408 g
Magnesium, Mg	203.4462 mg
Lysine	5.9179 g
Potassium, K	1563.3199 mg
Fatty acids, total polyunsaturated 24:1 c	0.0045 g
Cystine	1.0543 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Oil	1 tablespoon	112.128	0	12.7334
flour	2 tablespoons	72.285	15.8257	0.2804
bay scallop	1	503.2011	24.5254	3.808
bay seasoning	0.5 teaspoon	0	0	0