Portuguese-Style Scallops

Photo: Randy Mayor; Styling: Fonda Shaia

Seared scallops are a great dish because they cook super fast but still feel like a really sophisticated dish. Serve them over rice and drizzle with pan sauce.

Yield: 4 servings (serving size: 5 ounces scallops and 1/2 cup rice).
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 15%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 24.8g
  • Carbohydrate: 25g
  • Fiber: 0.6g
  • Cholesterol: 45mg
  • Iron: 1.4mg
  • Sodium: 456mg
  • Calcium: 52mg

Ingredients

  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 1/3 cup tawny port or other sweet red wine
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley, divided
  • 5 garlic cloves, minced
  • 2 cups hot cooked long-grain rice

Preparation

  1. Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan.
  2. Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.
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