Lemon-Shallot Scallops

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.

 

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 24%
  • Fat: 5.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.9g
  • Carbohydrate: 6g
  • Fiber: 0.2g
  • Cholesterol: 61mg
  • Iron: 0.8mg
  • Sodium: 581mg
  • Calcium: 49mg

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)

Preparation

  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.
  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.
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