Scallops And Parsley Sauce
Tender scallops are cooked in a flavorful white wine and scallion sauce, enriched with fresh parsley. This elegant dish offers a delicate balance of sweetness and herbal brightness, perfect for seafood lovers and suitable for a quick, sophisticated meal or special occasion.
Ingredients
Instructions
- Heat butter and olive oil in a heavy, large skillet over medium-high heat until the butter is melted.
- Add sliced scallions and half of the chopped parsley; cook for 5 minutes until the scallions are softened but not burned. Add dry white wine and cook for 2 minutes.
- Add scallops to the skillet.
- Reduce heat to low; cover and simmer for 4 to 5 minutes, or until the scallops are opaque.
- Stir in the remaining parsley; season with salt and pepper to taste.
- Pour the scallops and sauce over cooked spaghetti and toss gently to combine.
Tips & Substitutions
For a richer flavor, consider adding minced garlic to the scallions during cooking. If you don’t have dry white wine, you can substitute with chicken stock or vegetable broth. Use bay scallops for a more delicate texture or large sea scallops for a heartier bite. If you prefer vegetarian recipes, you can replace scallops with sautéed mushrooms for a similar texture.
Serving Suggestions
This dish is excellent served over cooked spaghetti, but you can also pair it with a light salad, such as Rich And Charlie'S Salad or Tomato Parmesan Salad, for a refreshing contrast. A crisp white wine complements the flavors beautifully, making it a perfect meal for dinner parties or special occasions.
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 drying out. Avoid microwaving, as this can overcook the scallops and make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops And Parsley Sauce contains roughly 1150 calories, with 24g protein, 33g carbohydrates, and 109g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (126% of the Daily Value), and potassium (101% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2040mg per serving (89% 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 be sure to thaw them completely before cooking. Place them in the refrigerator overnight or run them under cold water to defrost quickly. Pat them dry before adding to the skillet to ensure they sear properly.
What can I serve with scallops and parsley sauce?
Scallops and parsley sauce pair well with various sides. Consider serving with a light green salad, like Turnip Salad, or roasted vegetables for a balanced meal. For a heartier option, garlic bread or Mediterranean recipes can complement the dish nicely.
How do I know when scallops are fully cooked?
Scallops are fully cooked when they turn opaque and firm to the touch. They should also have a slightly golden crust if seared properly. Avoid overcooking, as this can result in a rubbery texture; they typically take only 4 to 5 minutes on low heat.
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).