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

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

Jim Peterson
Recipe by Cooking Light July 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

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Nutrition Facts

241 calories; calories from fat 43%; fat 11.5g; saturated fat 3.6g; mono fat 5.7g; poly fat 1.1g; protein 28.7g; carbohydrates 4.3g; fiber 0.2g; cholesterol 71mg; iron 0.8mg; sodium 464mg; calcium 48mg.
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