Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 1999

Gallery

Credit: Randy Mayor; Styling: Fonda Shaia

Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
4 servings (serving size: 5 ounces scallops and 1/2 cup rice).
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

241 calories; calories from fat 15%; fat 3.9g; saturated fat 0.5g; mono fat 2.1g; poly fat 0.6g; protein 24.8g; carbohydrates 25g; fiber 0.6g; cholesterol 45mg; iron 1.4mg; sodium 456mg; calcium 52mg.
Advertisement