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Lemon-Shallot Scallops

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1/2 cup)
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. 

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons butter
  • 3 tablespoons minced shallots
  • 1/2 teaspoon bottled minced garlic
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • Lemon wedges (optional)

Nutrition Information

  • calories 204
  • caloriesfromfat 24 %
  • fat 5.4 g
  • satfat 1.8 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 28.9 g
  • carbohydrate 6 g
  • fiber 0.2 g
  • cholesterol 61 mg
  • iron 0.8 mg
  • sodium 581 mg
  • calcium 49 mg

How to Make It

  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.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  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.