Penn Herb Wellness Guide
Sauteed Bay Scallops
Ingredients
- 1 1/2 lbs bay scallops
- ground paprika
- 1 Tbs light olive oil
- 1 tsp butter (see note)
- 1 Tbs peeled and minced shallot
- 1 garlic clove, peeled and minced
- 1/4 cup white wine
- 1 Tbs lemon juice
Directions
- Rinse the scallops with cold water and pat dry. Sprinkle lightly with the paprika.
- Heat the oil and butter in a large nonstick skillet over medium-high heat for about 1 minute. Add the scallops to the skillet, a few at a time to avoid crowding, and cook for 1 minute per side, or until golden brown on the outside but still translucent in the middle. Transfer the scallops to a heated platter and cover to keep warm.
- Add the shallot and garlic to the skillet and cook for 1 minute. Add the wine and lemon juice and cook for another 2 minutes. Return the scallops to the skillet and toss with the sauce. Serve immediately.
Variation: You can omit the butter and saute the scallops in oil alone, but the butter gives them a nice golden brown color.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.