Quick Sauteed Scallops
Succulent bay scallops quickly sautéed in butter and lemon, offering a delicate, flavorful dish perfect for a light, elegant meal or special occasion.
Ingredients
Instructions
- Soak scallops in milk briefly.
- Drain scallops and dredge them in seasoned flour.
- Place in a large sieve and shake to remove excess flour.
- Scatter on waxed paper to dry slightly.
- Heat 3 tablespoons oil and 1 tablespoon butter in a skillet until quite hot.
- Cook half of the scallops, shaking and tossing until golden brown on all sides, then transfer to a hot platter.
- Add 1 tablespoon oil to the pan and cook the remaining scallops.
- Wipe out the pan and cook the remaining butter until browned.
- Sprinkle over the scallops with lemon juice and chopped parsley.
Tips & Substitutions
For best results, ensure the scallops are dry before dredging in seasoned flour to achieve a perfect sear. If you don't have seasoned flour, you can use all-purpose flour mixed with salt, pepper, and a pinch of paprika. Cooking in batches helps maintain the pan's heat, ensuring even browning. For a twist, try adding a splash of white wine during the final cooking step.
Serving Suggestions
These scallops are delightful served over a bed of sautéed spinach or alongside a light salad. They pair beautifully with Corn Bread Stuffing Side Dish for a hearty meal. Consider serving with crusty bread, perfect for soaking up any remaining juices, or as an elegant appetizer before a seafood recipes feast.
Storage & Reheating
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat, adding a little butter to prevent drying out. Avoid microwaving as it can make scallops rubbery. Serve with a fresh squeeze of lemon for added flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Sauteed Scallops contains roughly 682 calories, with 19g protein, 109g carbohydrates, and 19g fat. It is an excellent source of iron (92% of the Daily Value), protein (38% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of vitamin A. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking. This will help achieve a nice sear. Soaking them in milk is still recommended for added tenderness.
What type of oil is best for sautéing scallops?
Vegetable oil is a great choice due to its high smoke point. However, you can also use olive oil for added flavor. Just keep in mind that olive oil has a lower smoke point, so monitor the heat closely.
How can I tell when the scallops are done cooking?
Scallops are done when they are opaque and slightly firm to the touch, usually taking about 2-3 minutes per side. Avoid overcooking as they can become tough and rubbery.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).