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.

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3.5 by 70 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Seared Scallops in Garlic Butter

Directions

  1. Thaw scallops, if frozen. RInse scallops; pat dry with paper towels.
  2. 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.
  3. Makes 4 servings

From the Test Kitchen

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.

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Nutrition Facts (Seared Scallops in Garlic Butter)

  • Per serving:
  • 183 kcal cal.,
  • 8 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 189 mg chol.,
  • 303 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

70 Ratings
22 Days Ago
1.0
Two mistakes: first, better to put a bit of olive oil in the hot pan, then add the butter, to avoid burning the butter. More importantly, NEVER let garlic turn brown; if it browns, discard it. Instead, saute the scallops about half way, then add the garlic to the hot butter. Stir the scallops and garlic as you continue to cook. Set the cooked scallops on a warm platter, and add more butter and some white wine, with some freshly ground pepper and salt. Heat and stir until the new butter has melted, and pour over the warm scallops.

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