Sauteed Bay Scallops
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.
- 1 1/2 lbs bay scallops
- ground paprika
- 1 Tbs light olive oil
- 1 tsp butter (see note)
- 1 Tbs peeled and minced shallot
- 1 garlic clove, peeled and minced
- 1/4 cup white wine
- 1 Tbs 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.
Copyright © 2005 by Evelyn H. Lauder
Variation: You can omit the butter and saute the scallops in oil alone, but the butter gives them a nice golden brown color.
Calories from Fat 51 (25%)
(9%)Total Fat 6g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 5g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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