Lemon brightens up sweet scallops in this simple, light dinner. Serve the scallops alongside sautéed spinach with a piece of toasted whole-grain bread to sop up the buttery sauce. Source: EatingWell.com, March 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle scallops with pepper and salt; cook until golden brown on the bottom, about 3 minutes. Flip scallops and add the remaining 2 tablespoons butter and garlic. Continue cooking, spooning the liquid over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice and parsley. Serve with lemon wedges.


Nutrition Facts

122 calories; 9 g total fat; 5.5 g saturated fat; 37 mg cholesterol; 310 mg sodium. 143 mg potassium; 2.8 g carbohydrates; 0.1 g fiber; 7.5 g protein; 348 IU vitamin a iu; 3 mg vitamin c; 12 mcg folate; 11 mg calcium; 15 mg magnesium;