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.

Recipe by Cooking Light June 2002

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

204 calories; calories from fat 24%; fat 5.4g; saturated fat 1.8g; mono fat 1.7g; poly fat 0.6g; protein 28.9g; carbohydrates 6g; fiber 0.2g; cholesterol 61mg; iron 0.8mg; sodium 581mg; calcium 49mg.