Sauteed Scallops With Garlic And Tomatoes
Tender scallops sautéed with garlic, tomatoes, and fresh parsley create a flavorful seafood dish perfect for quick, elegant meals. Ideal for seafood lovers and special dinners.
Ingredients
Instructions
- Roll scallops in flour to coat.
- In a skillet, heat oil and butter over medium heat.
- Cook scallops for 3 to 5 minutes, shaking the pan to turn them.
- Add salt and pepper to taste.
- Add chopped tomatoes and cook briefly until soft.
- Stir in minced parsley.
- Toss scallops to coat with the tomato and parsley mixture.
- Serve hot, optionally with rice.
Tips & Substitutions
For perfectly sautéed scallops, ensure they are dry before coating them in flour; this helps achieve a nice sear. You can substitute the butter with ghee for a dairy-free option. If you prefer a lighter dish, consider using less oil or opting for a non-stick skillet. Fresh herbs like basil or chives can also enhance the flavor. Pairing with a side of creamy mashed potato bake elevates the meal.
Serving Suggestions
Serve the sautéed scallops over a bed of rice or alongside roasted vegetables for a complete meal. They pair wonderfully with a fresh salad dressed in ripe olive salad dressing, adding a nice contrast to the richness of the scallops. For a more substantial dish, consider offering a side of Dee's 'Best' Slaw Dressing.
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, adding a splash of water or broth to prevent them from drying out. Avoid using a microwave, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Scallops With Garlic And Tomatoes contains roughly 91 calories, with 5g protein, 14g carbohydrates, and 2g fat. It is an excellent source of iron (37% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 550mg per serving (24% 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, but be sure to thaw them completely and pat them dry before cooking. Frozen scallops can release moisture that prevents them from searing properly, so drying them is key to achieving that golden crust.
What type of tomatoes should I use?
Ripe, juicy tomatoes like Roma or vine-ripened varieties work best in this dish. They add a fresh flavor and nice texture. If out of season, you can use canned diced tomatoes for convenience.
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).