Seared Scallops in Garlic Butter

This low-fat seafood dinner is easy to prepare, yet very elegant. Scallops cook quickly, making them ideal for busy weeknights.

20 mins
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  • 1 pound fresh or frozen sea scallops
  • 2 tablespoons butter or margarine
  • 3 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 tablespoon snipped fresh chives or parsley
  • 1/8 teaspoon salt
Thaw scallops, if frozen. RInse scallops; pat dry with paper towels.
In a 12-inch skillet cook garlic in 1 tablespoon of the butter over medium-high heat for 30 seconds. Add the scallops. Cook, stirring frequently, for 2 to 3 minutes or until scallops turn opaque. Remove from skillet and transfer to a serving platter. Add remaining 1 tablespoon butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; sprinkle with chives and salt.
Makes 4 servings


  • Seared Shrimp in Garlic Butter:

    Prepare as above, except substitute 1-1/2 pounds fresh or frozen medium shrimp in shells for the scallops. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cook shrimp in the butter and garlic for 1 to 3 minutes or until shrimp turn opaque. Continue as above.

nutrition information

Per Serving: cal. (kcal) 183, Fat, total (g) 8, chol. (mg) 189, sat. fat (g) 4, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, pro. (g) 23, vit. A (IU) 437, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4, Cobalamin (Vit. B12) (g) 1, sodium (mg) 303, Potassium (mg) 208, calcium (mg) 71, iron (mg) 3, Very Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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