Lemon-Shallot Scallops

Lemon-Shallot Scallops Recipe
Randy Mayor; Melanie J. Clarke
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.



4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

June 2002
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