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

More From Cooking Light

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Portuguese-Style Scallops Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy