Seared Scallops With Pineapple-Ginger Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
218
FAT
34%
CHOL
25%
SOD
49%

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Ingredients for 4 servings

Be sure to ask your fishmonger for “dry” scallops, ones that have not been treated with an STP (sodium tripolyphosphate) solution. “Wet” scallops (ones treated with this solution) won’t brown as well when you sauté them.

2 Tbs. olive oil

1-1/2 lb. “dry” sea scallops patted dry

Coarse salt and freshly ground black pepper

1 Tbs. unsalted butter

6 Tbs. homemade or low-salt canned chicken broth

1/2 tsp. grated fresh ginger

1/4 cup thawed pineapple juice concentrate

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