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Lemon-Shallot Scallops
Servings
4
Calories
208
kcal
Author
Cooking Light JUNE 2002
Ingredients
2
teaspoons
olive oil
1 1/2
pounds
sea scallops
1/2
teaspoon
salt
1/4
teaspoon
black pepper
2
teaspoons
butter
3
tablespoons
minced shallots
1/2
teaspoon
bottled minced garlic
1/4
cup
dry white wine
1
tablespoon
fresh lemon juice
2
tablespoons
finely chopped fresh parsley
Lemon wedges --
optional
Instructions
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm.
Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.