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Jill Whited: "Perfect! Was delicious and so easy!" Read More
10Ingredients
15Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. unsalted butter
- 1 lb. scallops
- kosher salt
- ground black pepper
- 2 Tbsp. unsalted butter
- 2 cloves garlic (minced)
- 1 lemon
- kosher salt
- ground black pepper
- 2 Tbsp. fresh parsley leaves (chopped)
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Directions
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol60mg20% |
Sodium580mg24% |
Potassium420mg12% |
Protein20g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A10% |
Vitamin C45% |
Calcium6% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(33)
Mike s. a year ago
Good recipe for technique in cooking scallops. It’s hard to unserstand they really on need 30 or max 45 seconds per side to be done.
Suggest cutting the lemon in half and make sure the garlic is minced very fine. To avoid burning the butter get the scallops into the pan as soon as it’s hot enough to sear them.
tiffany 3 years ago
Yep. It's good!!!! I didn't add garlic & turned out fine. My FIRST time ever cooking scallops. This recipe helped make it a success.
Marie BR 3 years ago
This turned out great. I need to figure out how not to burn the butter though, it turned into a sticky solid. Maybe ghee next time?
Kim M. 3 years ago
Absolutely delicious! The lemon, butter, garlic sauce at the end stuck to the scallops and added such taste to this.
Debbie R. 3 years ago
Fabulous, and so easy! I chose to use two pans, I did the scallops in one and in the other, made the sauce And in the sauce I added a large handful of fresh spinach and put the lid on it just long enough to wilt it. I put it in a bowl the scallops on top of it and pour the sauce over it. I graded a small amount of Kerrygold Dubliner cheese on top. I had read the comments about too much lemon I probably only used 2 tablespoons, and I added no salt to any of it. I would add more spinach next time because I didn’t think about how much it wilted but it was still delicious
Heidi Manner 4 years ago
Simple but great recipe! I get compliments every time! I do add a little extra butter to the sauce to balance out the lemon.
Alysa Woods 4 years ago
Omg this was sooooooo good. I wouldn’t change anything. Served with pasta and veggies.
COLIE BUCK 4 years ago
It came out perfectly! Wouldn’t change a thing and can’t wait to make it again soon.
David Tagatac 4 years ago
Medium heat never gets the scallops golden brown. A full lemon was too much for the sauce.
Maura 4 years ago
Delicious! My one little complaint is I wish the directions said to turn the heat down after removing the scallops & making the sauce because it got pretty burnt leaving the flame on medium high. Next time I’ll know! And yes, there will be a next time...
Melissa Durham 4 years ago
I used Bay Scallops instead of the normal scallops, and turned out amazing!, Four thumbs up...hubby and me!
Jess S. 5 years ago
Delicious! Quick to prepare. I added shallots to the butter sauce and upped the garlic.