Sauteed scallops

Sauteed scallops

Picture by Romulo Yanes

Seven elements and 1 skillet direct the way to property cooking that is as excellent as anything at all you are going to try to eat in eating places.

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    • three tablespoons butter
    • one tablespoon olive oil
    • 1 1/2 lbs . sea scallops
    • Salt and freshly ground pepper
    • 1 tablespoon minced garlic
    • Juice of 1 lemon
    • 1/two cup dry white wine or water, or more as necessary
    • two tablespoons chopped fresh chives


    1. Reduce two tablespoons of the butter into pea-sized pieces, place it on a little plate, and stick it in the freezer. Warmth a massive skillet in excess of medium-warmth high for three or 4 minutes. Include the remaining 1 tablespoon butter and the olive oil and wait for the butter to soften.
    2. Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper operate in batches if required to avo >

    Text excerpted from How to Cook dinner Everything: The Fundamentals © 2012 by Mark Bittman. Reproduced by permission of Houghton Mifflin Harcourt. All legal rights reserved.

    Get the full ebook from Amazon.

    Nutritional Data

    • Energy 256
    • Carbs nine g(three%)
    • Unwanted fat thirteen g(20%)
    • Protein 21 g(forty two%)
    • Saturated Unwanted fat 6 g(31%)
    • Sodium 670 mg(28%)
    • Polyunsaturated Excess fat 1 g
    • Fiber one g(three%)
    • Monounsaturated Excess fat 5 g
    • Cholesterol 64 mg(21%)

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    This is a rapid, simple and scrumptious recipe. I’ve been looking for a great scallop recipe for my husband to prepare dinner up as he is a beginner in the kitchen area. We are hooked!

    We enjoy this recipe. Quick, easy and delightful. When our daughter was in the center of finals this Spring, and required one thing to really feel content about, she named to request this for meal her initial night time property. It is a winner!

    A basic. Specifically when it will come to “mount” the sauce with butter, as they say in French. Flavors are properly balanced. Thank you, Mr. Bittman!

    I normally uncover Mark Bittman’s recipes strike or miss, but this 1 is a true winner. I did use white wine and doubled the amount of garlic as my wife and I are both garlic enthusiasts. Amazing.

    Phenomenal. Loathe that there’s one particular negative review below, this sort of a wonderful and simple recipe!

    Liked this recipe. The sauce even created the Brussels sprouts it touched on my plate taste great

    I noticed this recipe and, although it failed to get excellent reviews, I checked it out anyway. It a fantastic, food that is quick and simple to prepare. It a disgrace an individual still left a negative review based on an oversight. Garlic WAS outlined as an component and I consider white wine is a greater decision for taste as opposed to h2o. I’ve produced this several occasions and usually will get excellent evaluations at the supper desk. It truly is often nice to be able to arrive house from operate and prepare a great food swiftly.

    Simple, basic scallop recipe. Just the right amount of lemon to freshen the style. I experienced excellent, quite clean scallops, about one” thick – I cooked them for three minutes for each facet and then removed them from the pan, concluded the sauce and then poured the sauce in excess of the scallops. I did not put the scallops again in the pan to finish. I also doubled the quantity of garlic and the new chives.

    Sloppy enhancing – garlic not shown as an ingredient, just talked about in passing in the guidelines. Ok, that wouldn’t be a massive problem but the recipe alone is entirely unexceptional. I desire I experienced just thrown some hoisin sauce on them and named it a working day.

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