Randy Mayor; Melanie J. Clarke
Yield
4 servings (serving size: 1/2 cup)

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.

 

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

ElizabethR's Review

buenacena
December 26, 2014
Very easy & straight forward recipe. Very flavorful; kept strictly to timeframe for cooking scallops & they came out perfect.

Dreid111's Review

Dreid111
November 08, 2014
The two scallop eaters in my house loved this dish.

mandofan's Review

carolekrumb
May 11, 2013
Meh... This was okay, but didn't really blow me away. The best part was the scallops themselves, which I would NOT recommend cooking at 2 minutes per side. Seared sea scallops require that the scallop be thoroughly dried with a paper towel first and then dropped into a screaming hot pan (preferably cast-iron) for about a minute, maybe 90 seconds, per side. You basically just want to get the crust on the scallop to the point where it releases from the pan. It takes very little overcooking to turn a tender scallop into rubber. The sauce here added very little IMO and as there are many, many recipes for simple seared sea scallops, I won't be revisiting this one.

cberk10's Review

ElizabethR
February 04, 2013
N/A

Elagain's Review

sclayton25
January 29, 2013
Super simple, delish and healthy. I made exactly as directed though I added capers at the end with the wine, just because I had them on hand. As other reviewers noted, the KEY is getting the scallops good and dry, and the pan nice and hot. Fast and yummy!

carolekrumb's Review

JessicaStacey
June 03, 2012
easy, quick and delish!

Schmatterson8's Review

cberk10
February 13, 2012
Really tasty! Served with rice pilaf and an asparagus side dish. Easy, delicious meal!

buenacena's Review

Elagain
February 12, 2012
These were ok, but did not wow me. Admittedly, I used a Chinese rice wine instead of a dry white - so maybe I ruined the recipe with that. But... That aside, I felt there were too many shallots, not enough butter, and something was just lacking. My guests liked them though!

sclayton25's Review

lhansen
January 11, 2012
Very easy to make! Great over rice or a small salad as well.

lhansen's Review

Belladonna714
November 14, 2011
N/A