- 1 pound sea scallops (or fresh bay)
- kosher salt
- freshly ground black pepper
- all purpose flour (for dredging)
- 4 tablespoons unsalted butter (divided)
- 1/2 cup shallots (chopped, 2 large)
- 1 garlic clove (minced)
- 1/4 cup fresh flat leaf parsley (chopped)
- 1/3 cup dry white wine
- 1 lemon (cut in half)
|Calories310Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Shannon S. 3 months ago
Not too bad. I think a strong shallot flavor though
sharon 3 months ago
Great! This was easy to make and it was delicious!
Judi N. 4 months ago
Very tasty recipe I used fresh thyme instead if parsley which added a lot of flavor
andy Hill 5 months ago
Delicious and pretty easy - I could use this sauce on chicken or vegetables also
Amy Bogatch 5 months ago
Great. It was delicious and easy to prepare.
C. 7 months ago
ok. cooked scallops too long were a little tough. definitely will try this again.
GK 7 months ago
Nice recopies and easy to follow.
Pam Balian 9 months ago
Excellent simple,fast and very tasteful
Monica Y. 10 months ago
Great! The flavors were good. I slightly overcooked the scallopss because I didn't have all my ingredients prepared when I started. The scallops are quick so be ready. I used 2 pans because a pound of scallops sliced in half makes alot!
mike mikey a year ago
One of the finest combination of flavors that complemented the scallops. We had it over brown and wild rice with white beans and spinach. Would definitely try it again with friends and family
Masha S. a year ago
fantastic ... i dare say one of the best things i have ever cooked in 20 years of cooking. used ghee instead of butter and alaskan cold water scallops. just amazing.
Stephanie M. a year ago
Amazing and easy to make