Rating: 5 stars
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With one skillet, 20 minutes and the eight ingredients below, you'll be in creamy sun-dried tomato heaven. Quick-cooking scallops and an easy pan sauce are the keys to this healthy, satisfying recipe. We recommend serving this with brown rice or whole-wheat orzo and a big salad.

EatingWell.com, May 2022


Credit: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis

Recipe Summary

20 mins
20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Add the scallops to the pan and cook, turning once, until golden on both sides, 4 to 6 minutes total. Transfer to a plate.

  • Add garlic and wine to the pan. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the scallops and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.

  • Return the scallops to the pan. Add sun-dried tomatoes and stir to coat with the sauce. Serve sprinkled with parsley, if desired.

Nutrition Facts

4 scallops & 3 Tbsp. sauce
215 calories; protein 9g; carbohydrates 5g; dietary fiber 1g; sugars 1g; fat 16g; saturated fat 8g; mono fat 6g; poly fat 1g; cholesterol 48mg; vitamin a iu 532IU; vitamin b3 niacin 1mg; vitamin b12 1mcg; vitamin c 7mg; vitamin d iu 20IU; vitamin e iu 1IU; folate 12mg; vitamin k 1mg; sodium 407mg; calcium 29mg; iron 1mg; magnesium 21mg; phosphorus 229mg; potassium 264mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 9mcg.