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Sauteed Scallops with Parsley and Garlic

A simple butter sauce seasoned with salt, pepper, parsley, and garlic lets the delicate flavor of these sauteed scallops truly shine.

Cooking Light JULY 2005

  • Yield: 4 servings (serving size: 4 scallops)

Ingredients

  • 16 large sea scallops (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced

Preparation

Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.

Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.

Note:

The secret to perfectly browned scallops is patience. Peterson recommends cooking in two batches. Heat the oil until it ripples in the pan. Add scallops, a few at a time, and wait for them to sizzle before adding more. If you add too many at once, the pan will lose heat and its ability to brown them all.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 43%
  • Fat: 11.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.7g
  • Carbohydrate: 4.3g
  • Fiber: 0.2g
  • Cholesterol: 71mg
  • Iron: 0.8mg
  • Sodium: 464mg
  • Calcium: 48mg
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Sauteed Scallops with Parsley and Garlic recipe

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