Lemon-Shallot Scallops

Name: Lemon-Shallot Scallops
Yield: 4 servings (serving size: 1/2 cup)
Ingredients: 2 teaspoons olive oil; 1 ½ pounds sea scallops; ½ teaspoon salt; ¼ teaspoon black pepper; 2 teaspoons butter; 3 tablespoons minced shallots; ½ teaspoon bottled minced garlic; ¼ cup dry white wine; 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped fresh parsley; Lemon wedges (optional)

14 Ratings
11 Reviews

This simple scallop dish makes for an easy, yet elegant, weeknight dinner. If you don't have shallots on hand, substitute the white portion of a green onion for a similar flavor. Serve scallops on top of either pasta or mixed greens for quick, healthy meal.

Recipe by Cooking Light June 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:

4 servings (serving size: 1/2 cup)

Nutrition Info

Directions

Step 1
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm.

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Step 2
Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.

Nutrition Facts

Per Serving:

204 calories; calories from fat 24%; fat 5.4g; saturated fat 1.8g; mono fat 1.7g; poly fat 0.6g; protein 28.9g; carbohydrates 6g; fiber 0.2g; cholesterol 61mg; iron 0.8mg; sodium 581mg; calcium 49mg.

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ElizabethR

12/26/2014

Very easy & straight forward recipe. Very flavorful; kept strictly to timeframe for cooking scallops & they came out perfect.

Dreid111

11/08/2014

The two scallop eaters in my house loved this dish.

Elagain

01/29/2013

Super simple, delish and healthy. I made exactly as directed though I added capers at the end with the wine, just because I had them on hand. As other reviewers noted, the KEY is getting the scallops good and dry, and the pan nice and hot. Fast and yummy!

carolekrumb

06/03/2012

easy, quick and delish!

Schmatterson8

02/13/2012

Really tasty! Served with rice pilaf and an asparagus side dish. Easy, delicious meal!

buenacena

02/12/2012

These were ok, but did not wow me. Admittedly, I used a Chinese rice wine instead of a dry white - so maybe I ruined the recipe with that. But... That aside, I felt there were too many shallots, not enough butter, and something was just lacking. My guests liked them though!

sclayton25

01/11/2012

Very easy to make! Great over rice or a small salad as well.

Belladonna714

10/03/2011

This recipe is delicious. I used roasted garlic, Wegmans garlic cheese butter, and pan searing flour in place of salt and pepper. I didn't add the scallops to the sauce, but rather tossed in some whole wheat orzo, then placed the scallops over top. I served this with a simple side salad. I would make this again.

JessicaStacey

05/07/2011

These are delicious! Make sure your scallops are completely dry (pat with paper towels) and seasoned with a bit of salt and pepper on both sides; I had medium to large sized scallops and they only needed about 1 minute or so on each side - 2 minutes on each side would have horribly overcooked them. I also recommend getting your pan REALLY hot - adding the dry scallops to the hot oiled pan gets a nice crunchy sear on each side. I served over orzo - and next time I'll definitely double the sauce. Instead of adding the scallops back to the sauce in the pan, I drizzled the sauce over the scallops (to avoid overcooking the scallops). So good, so easy, great for company or a weeknight.

abbygirl

04/08/2011

For such a simple dish, these were outstanding!!!

KimWarne

04/16/2009

Easy to make and perfect as an appetizer! I've made it for two, or for a group.

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