SIMPLE SEARED SCALLOPS
Pan seared scallops with balsamic white wine sauce. As is from Cooking Light September 2002. I usually add either a touch of thyme or some penzey's mural of flavor at the end to liven up the sauce.
Provided by Princess Lisa
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
- Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 185.9, Fat 3.1, SaturatedFat 0.5, Cholesterol 40.9, Sodium 961.8, Carbohydrate 11.2, Fiber 0.2, Sugar 0.9, Protein 21.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #main-dish #easy #3-steps-or-less
You'll also love
Habib Devil
d@yahoo.comOverall, I was very happy with this recipe. The scallops were cooked perfectly and the lemon butter sauce was delicious.
Anmol Thapa
thapa@yahoo.comI would not recommend this recipe. It was a waste of time and money.
Sajid ali roonjho
s.roonjho50@gmail.comI was disappointed with this recipe. The scallops were not cooked evenly and the lemon butter sauce was too thin.
lulu swan
l_swan68@gmail.comThis recipe was a bit too complicated for me. I would recommend a simpler recipe for beginner cooks.
Hannah Hamrin
hamrin-hannah@yahoo.comThe scallops were a bit bland. I would recommend adding some more seasoning to the recipe.
Mohan Laal
mohan.l0@aol.comThe lemon butter sauce was too lemony for my taste. I would recommend using less lemon juice.
ISAAC OGBOLE
ogbole_isaac12@hotmail.comThese scallops were a bit overcooked for my taste. I would recommend cooking them for a shorter amount of time.
Ogunjemilusi michael Ayomide
o_a92@gmail.comI followed the recipe exactly, and the scallops turned out perfect. I will definitely be making this again.
Hammad Ashraf
ah17@gmail.comI'm not a big fan of scallops, but I really enjoyed these. They were cooked perfectly and had a great flavor.
Tina Ingle
i-t@hotmail.co.ukThis recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like a restaurant-quality dish.
Sally FK NONEWE
n-s@gmail.comI used frozen scallops for this recipe, and they turned out just as good as fresh scallops.
David McGowan
d.mcgowan75@yahoo.comI'm allergic to butter, so I substituted olive oil in the lemon butter sauce. It worked great!
Fathira Ali
ali_fathira@hotmail.comI served these scallops over a bed of roasted vegetables, and it was a delicious and healthy meal.
Disebo Manketsi
dm61@hotmail.comThe lemon butter sauce is the perfect complement to the scallops. It's light and flavorful, without overpowering the delicate taste of the seafood.
Josh Gott
gottj@hotmail.frI was skeptical about searing scallops at home, but this recipe proved me wrong. The scallops were cooked evenly and had a nice crust.
Aniks Ella
e_aniks15@aol.comI've made this recipe several times now, and it's always a winner. The scallops are always cooked perfectly.
yes no yes
yes-y@aol.comThe scallops were a hit at my dinner party! Everyone loved them, and I got rave reviews.
Honted Zahid
z97@hotmail.frI love how easy this recipe is to follow. I'm a beginner cook, and I was able to make these scallops without any problems.
Wai Ho Cheung
wai-h99@hotmail.comThese scallops were cooked to perfection! They were juicy and tender on the inside, with a perfectly browned exterior. The lemon butter sauce was also delicious and complemented the scallops perfectly.