Scallops In Chafing Dish (Or Electric Skillet)
Succulent scallops cooked in butter with a hint of herbs and spice, ideal for elegant dinners or special occasions. The dish offers a rich, buttery flavor complemented by fresh chives or parsley, with a touch of cayenne for subtle heat. Perfect for seafood lovers seeking a refined yet simple recipe.
Ingredients
Instructions
- Heat butter in the top of a chafing dish over low flame.
- Add enough scallops to cover the bottom of the chafing dish and cook until they lose their transparency, about 7 to 8 minutes.
- Push the scallops to the side and cook the remaining scallops in batches if necessary.
- Sprinkle with salt, pepper, a dash of cayenne, and chopped chives or parsley.
- Stir in lemon juice or wine.
- Heat thoroughly.
- Place the top pan over hot water to keep warm without overcooking the scallops.
Tips & Substitutions
For perfectly cooked scallops, ensure they are evenly thawed if frozen, and avoid overcrowding the pan. Substitute fresh herbs like dill or basil for chives or parsley based on your preference. A splash of white wine can add depth of flavor. If using an electric skillet, maintain a low temperature to prevent overcooking.
Serving Suggestions
Serve the scallops over a bed of creamy risotto or alongside a fresh salad to balance their richness. A glass of crisp white wine complements the dish beautifully. For a festive touch, pair it with the Angel Custard Royal for dessert, creating a delightful dining experience.
Storage & Reheating
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat to maintain their texture, adding a little butter or broth to keep them moist. Avoid microwaving, as it can make them rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops In Chafing Dish (Or Electric Skillet) contains roughly 494 calories, with 19g protein, 87g carbohydrates, and 27g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (149% of the Daily Value), and vitamin C (144% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1016mg 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, frozen scallops work well. Just ensure they are fully thawed before cooking to promote even cooking and avoid a rubbery texture. Pat them dry with a paper towel to remove excess moisture.
What can I substitute for butter?
You can use olive oil or a plant-based margarine if you prefer a dairy-free option. While this may slightly alter the flavor, it will still yield delicious results.
How do I know when the scallops are done cooking?
Scallops are done when they turn opaque and have a firm texture. They should be cooked for about 7 to 8 minutes, depending on their size. Avoid overcooking, as they can become tough.
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).