Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Pan-Seared Scallops with Cilantro-Celery Mayonnaise Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.


4 servings (serving size: 5 ounces scallops, 1 tablespoon mayonnaise mixture, and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 16 %
Fat 3.8 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 29.3 g
Carbohydrate 14.7 g
Fiber 0.8 g
Cholesterol 56 mg
Iron 0.8 mg
Sodium 743 mg
Calcium 58 mg


1/4 cup low-fat mayonnaise
2 tablespoons minced celery
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
Cooking spray
1 1/2 pounds sea scallops
1/4 cup Italian-seasoned breadcrumbs
4 lime wedges


Combine first 5 ingredients.

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the scallops in breadcrumbs. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done. Serve with mayonnaise mixture and lime wedges.

September 2003
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