Best Lemon Shallot Scallops Recipes

LEMON SHALLOT SCALLOPS image

Number Of Ingredients 11

Steps:

Heat oil in non stick skillet over med-high heat. Sprinkle scallops with salt and pepper. (I sprinkle with a little Old Bay seasoning also) Add scallops to pan and saute 2 minutes on each side. Remove from skillet and keep warm. Melt butter in pan and add shallots and garlic. Saute 30 seconds then add wine and lemon juice. Cook 1 min. Return scallops to pan. Toss to coat. Remove from heat and sprinkle with parsley. Serve with lemon wedges

Lemon Shallot Scallops - Weight Watcher Friendly image

Provided by Abby Girl

Categories Healthy

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 1/2 lbs sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
3 tablespoons shallots, minced
1/2 teaspoon garlic, minced
1/4 cup dry white wine
1 tablespoon lemon juice
2 tablespoons parsley, chopped
lemon wedge (optional)

Steps:

Heat oil in a large skillet over medium high heat. Sprinkle scallops with salt and pepper. Add scallops to pan and saute 2 minutes on each side. Remove scallops from pan and keep warm.
Melt butter in pan. Add shallots and garlic; saute 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.

Lemon-Shallot Scallops (Cooking Light) image

Provided by Bren in LR

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 1/2 lbs 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
4 lemon wedges (optional)

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and saute 2 minutes on each side. Remove scallops from pan, and keep warm.
Melt butter in pan. Add shallots and garlic; saute 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.

Nutrition Facts : Calories 174.2, Fat 5, SaturatedFat 1.7, Cholesterol 46, Sodium 978.8, Carbohydrate 7.7, Fiber 0.1, Sugar 0.3, Protein 20.9