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.

Carolyn Casner
Source: EatingWell.com, March 2020


Recipe Summary

15 mins
15 mins


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; protein 7.5g 15% DV; carbohydrates 2.8g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.1g; fat 9g 14% DV; saturated fat 5.5g 27% DV; cholesterol 37.3mg 12% DV; vitamin a iu 348.1IU 7% DV; vitamin c 3.2mg 5% DV; folate 12.2mcg 3% DV; calcium 11.1mg 1% DV; iron 0.3mg 2% DV; magnesium 14.7mg 5% DV; potassium 142.6mg 4% DV; sodium 309.9mg 12% DV.