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Scallops - Easy Herb Butter

Scallops - Easy Herb Butter
This Recipe Is:

WebMD Recipe

The less you fuss with scallops, the better they tend to taste. Serve these scallops on a bed of whole-wheat pasta or steamed brown rice and with a side of steamed vegetables and/or a green or fruit salad.

  • 1 pound
    large sea scallops, rinsed in cold water then patted dry with paper towels
  • 2 teaspoons
    olive oil or canola oil
  • 1 tablespoon
    whipped butter
  • 2 tablespoons
    finely diced shallot
  • 1/4 cup
    dry white wine or champagne
  • 1 tablespoon
    finely chopped parsley
  • 1 tablespoon
    finely chopped chives
    salt, optional
    freshly ground black pepper, optional
  1. Heat a large nonstick frying pan over medium-high heat for a minute or so. Add 1 tablespoon of olive oil and let it heat up about 30 seconds. Place scallops in the pan with plenty of room between them so they will sizzle instead of steam.
  2. Let the scallops sizzle until the bottom side is browned and crisp (2 to 4 minutes). Gently turn over and cook the other side until well browned (2 to 4 minutes). When you cut into a scallop, it should be barely firm to the touch and a more solid white color throughout.
  3. Take the pan off the heat. Move the scallops to a plate and cover with a sheet of foil to keep them warm.
  4. Return pan to the stove over medium heat. Add a tablespoon of whipped butter and the shallots and sauté for about a minute. Add the wine and simmer until it is reduced by about half (1-2 minutes). Reduce heat to low, stir in the parsley and chives, and continue to simmer for only a minute. Turn off the heat and add the scallops. Let sit about a minute to warm the scallops and meld flavors. Add salt and pepper to taste, if desired.


Nutritional Information

Makes: 4 servings
  • Calories141
  • Protein19 g
  • Carbohydrates4 g
    • Dietary fiber0 g
  • Fat5 g
    • Saturated fat1.6 g
  • Cholesterol43 mg
  • Sodium203 mg
  • Calories from Fat33%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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