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Rating: 5 stars
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Get perfectly cooked scallops every time with this easy method. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Round out the menu with sautéed spinach and brown rice or orzo.

Carolyn Casner
Source: EatingWell.com, October 2018

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter 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. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.

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Tips

Note: Be sure to buy "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition Facts

157 calories; protein 13.9g; carbohydrates 4.1g; dietary fiber 0.1g; sugars 0.1g; fat 9.2g; saturated fat 5.5g; cholesterol 50.1mg; vitamin a iu 279.9IU; vitamin c 1.5mg; folate 19.3mcg; calcium 12.9mg; iron 0.4mg; magnesium 26.4mg; potassium 247.6mg; sodium 591.2mg.
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/13/2020
When I have super-fresh scallops (I love the ones from Long Island) this simple recipe is my go-to. Read More