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Related recipes: Garlic, In Great Taste, Low-Carb, Main Dishes, Scallops, Seafood
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If you are looking for fast and easy, this scallop recipe is for you! Bay scallops are small and very sweet. They are in season from November to March. I serve the scallops with long-grain white or brown rice and wedges of lemon.
Yield: 4 servings
1 1/2 lbs (680 g) bay scallops
ground paprika
1 Tbs (15 ml) light olive oil
1 tsp (5 g) butter (see note)
1 Tbs peeled and minced shallot
1 garlic clove, peeled and minced
1/4 cup (60 ml) white wine
1 Tbs (15 ml) lemon juice
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.
Copyright © 2005 by Evelyn H. Lauder
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered 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 September 2008.
