Lemon-Pepper Sea Scallops

Oxmoor House
The larger sea scallops and the smaller, more delicate bay scallops can be used interchangeably in recipes, but cooking times will vary.
2 servings (serving size: 1 1/4 cups scallop mixture)


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1 pound sea scallops (about 25)
1 tablespoon vegetable oil
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1/4 cup clam juice
2 tablespoons mirin
1 1/2 teaspoons lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons minced fresh chives


Place scallops on paper towels to remove excess moisture.

Place a large nonstick skillet over high heat until hot. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from skillet; scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining scallops.

Heat oil in skillet over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender.

Return scallops to skillet; add clam juice and next 3 ingredients. Simmer 1 minute or until thoroughly heated. Sprinkle with chives before serving.

Created date

March 2010

Nutritional Information

Calories 293
Fat 8.7 g
Satfat 1.5 g
Protein 39.3 g
Carbohydrate 12.9 g
Cholesterol 76 mg
Iron 1.5 mg
Sodium 434 mg
Caloriesfromfat 27 %
Fiber 1.6 g
Calcium 86 mg