Sauteed Peconic Bay Scallops
Delight in tender Peconic Bay scallops sautéed to perfection with garlic, fresh parsley, and a touch of white wine. Crispy bread crumbs add texture, making this dish an elegant yet simple seafood favorite. Perfect for seafood lovers and those seeking a quick, flavorful meal.
Ingredients
Instructions
- Heat olive oil in a nonstick skillet and sauté garlic for about 30 seconds.
- Add scallops and stir-fry until opaque, about 5 to 7 minutes.
- Add white wine over high heat and stir.
- Add bread crumbs and cook for 30 seconds, stirring constantly.
- Add parsley and cook for 20 seconds.
- Remove from pan and place on a platter, serving immediately.
Tips & Substitutions
For enhanced flavor, consider adding a squeeze of lemon juice right before serving. If you don't have flavored bread crumbs, regular ones mixed with Italian seasoning work well. For a lighter dish, use less oil or substitute with a nonstick spray. Make sure not to overcrowd the skillet when cooking the scallops; this will help achieve a nice sear. Browse more seafood recipes for more ideas.
Serving Suggestions
Serve the sautéed scallops over a bed of fresh greens or alongside a light pasta, like Joanie'S Shrimp Scampi, for a delightful meal. Pair with a crisp white wine or a light salad for a complete dining experience. This dish also complements roasted vegetables or a simple rice pilaf.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops in a skillet over low heat to avoid overcooking. You can also microwave them in short intervals, but be cautious to maintain their tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Peconic Bay Scallops contains roughly 1568 calories, with 20g protein, 95g carbohydrates, and 124g fat. It is an excellent source of iron (61% of the Daily Value), protein (40% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1007mg per serving (44% of the Daily Value).
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 with paper towels before cooking. This will help achieve better browning and texture. Be aware that freezing can affect the scallops' texture, so fresh is always preferred when possible.
What can I substitute for white wine in this recipe?
If you prefer not to use white wine, you can substitute it with chicken broth or a splash of lemon juice for acidity. Both options will add flavor without the alcohol content. Just be mindful that the final taste will differ slightly from the original recipe.
How do I know when the scallops are cooked properly?
Scallops are cooked when they turn opaque and have a slightly firm texture. This usually takes about 5 to 7 minutes of cooking time. Be careful not to overcook them, as they can become rubbery. If they are golden brown on the outside, that's a good sign they're done!
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).