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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%
detailed view... how is this calculated?

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Favorite Scallops

Recipe #61747 | 25 min | 5 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: ellie_
May 8, 2003

This is my favorite way to prepare scallops. Recipe adapted from Bon Appetit ( October, 1981).

SERVES 4 (change servings and units)

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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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.

1 person found this review helpful

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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!

2 people found this review helpful

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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!