| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 3 servings |
Ingredients
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Instructions
- If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
Nutrition Facts
| Calories | 349 |
| Total Fat | 17 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 91 milligrams |
| Sodium | 381 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 0.5 grams |
| Sugar | 1 grams |
| Protein | 28 grams |
Reviews
I make this recipe about once a month. It’s quick, easy and delicious. If I put it over rice or pasta, I add a little veggie broth to make more sauce. This recipe has become part of my supper repertoire. Love it!
LOVED these. Served with roasted white sweet potatoes on the side but would like to serve over angel hair pasta next time since this sauce is so good. Used half the butter and that worked great. May try searing separately next time since I’m concerned I may have cooked the scallops a bit too long while preparing the sauce. But the flavor!!
It was amazing! My husband was grocery shopping and for whatever reason came home with a .66lbs package of vacuum packed, fresh, large sea scallops!! (He doesn’t cook.) So what do I do with $25 worth of scallops for two on a weekday night??? Oh, and I got home from work at 7:30pm. I went to FoodNetwork/Ina Garten/Sea Scallops and came up with this recipe. I followed it to a T–except I DID NOT slice the scallops. (Watch the video–she doesn’t slice her large scallops in it.) I left them large and whole. I watched the YouTube Video and it looked like she served them with white rice tossed with some parsley, so I did that, too. As Ina called for, I used butter, fresh parsley, shallots, garlic, used a generic Pino grigio (she probably used a better wine. . .), according to the recipe, and it was amazing! I do not generally time things carefully, but given the tender nature of scallops, I kept track of her timing so things weren’t over done. It all came out terrific, and my husband pronounced it restaurant worthy. The sauce was wonderful on the rice. The scallops were pricey, but I might have to breakdown and splurge again. This recipe made it foolproof.
Easy to make and absolutely delicious!!!
You girl! I always pick yours!!!
You girl! I always pick yours!!!
The lemon the lemon! Fantastic recipe!!! Thank you! I love the calm in you!
This is my go-to recipe for scallops. I cook it exactly as written. It’s fast , easy and so deeeelish.
Easy and delicious. I make this at least once a month.
My husband made this last night. He used frozen sea scallops that he defrosted the day before and dried well. They browned up beautifully. He was concerned they were going to be over ccoked but they were perfect. He said it was easy and he would make it again. I say thank you Ina (and Bob!).
Served this with vegetable fried rice and a baguette with garlic butter. It was amazing.
Another fabulous Ina recipe. Perfect for a week night or a dinner party. How easy is that?!