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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (174g) Recipe makes 4 servings |
||
| Calories 185 | ||
| Calories from Fat 59 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 226mg | 9% | |
| Potassium 419mg | 11% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.5g | ||
| Protein 19.3g | 38% | |
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Ingredients
- 2-3 tablespoons butter or margarine
- 2 cloves garlic, chopped
- 1 pinch fresh tarragon
- 1 pinch fresh oregano
- 1 lb sea scallops, cut into 1 inch pieces or bay scallop
- 1 pinch paprika
- salt and pepper
- 1/2 lemon, juice of
- 2 tablespoons sherry wine
- parsley sprig (garnish) (optional)
- lemon slice (garnish) (optional)
Directions
1
Melt butter in skillet over medium heat.2
Stir in garlic, tarragon and oregano.3
Add scallops and season with paprika, salt and pepper.4
Squeeze lemon juice over scallops and saute for 5 minutes or until scallops turn opaque.5
Increase heat to medium-high and add sherry cooking until there is almost no liquid in pan.6
Transfer to serving dish.7
Sprinkle with paprika, parsley and lemon slices.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: Oolala
On Jun 10, 2008
We liked this a lot. I made it with bay scallops and dried herbs. The sauce reduced nicely and was good on the pasta I made which was a curly one (forgot the name). We like grated Parmesan cheese on top. Thanks for a nice easy and quick way to prepare scallops.
From: Chef #379453
On Jun 1, 2008
this turned out SO GOOD! I added some Alaska White Fish,too. And served on a bed of curvy wheat pasta and saute'd spinach. We will be having this again - and again - and again!
From: Lynda L
On Mar 30, 2004
This recipe was excellent! I added about a cup of mushrooms to the scallops while cooking and that created enough liquid to serve over linguine. The combination of the spices and wine gave this dish such a nice flavor. I will definitely prepare this again. Thanks! 
From: Pat from Ohio
On Dec 29, 2003
Served this over angel hair pasta -very good. I recommend increasing the spices and sherry, though. I didn't think there was enough sauce.
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