Rating: 3.5 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.

Recipe by Cooking Light September 2002

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Read the full recipe after the video.

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Yield:
4 servings (serving size: 5 ounces scallops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.

  • Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.

Nutrition Facts

211 calories; calories from fat 15%; fat 3.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.6g; protein 29.2g; carbohydrates 9.2g; fiber 0.2g; cholesterol 56mg; iron 1mg; sodium 567mg; calcium 46mg.
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