Bay Scallop Saute

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 3 servings
  • Prep: 5 mins
  • Cook: 5 mins

Serve with crusty French bread for dipping in the sauce. Because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. It’s important to pat the scallops dry and get your pan (and the oil mixture) very hot—this ensures the scallops brown, instead of watering out. Also, make sure the scallops aren’t crowded in the skillet, as that will cause them to steam.


canola oil
2tablespoons butter
1pound bay scallops, patted dry
1clove garlic, slivered
1tablespoon lemon juice
2tablespoons white wine
1/4teaspoon salt
1/8teaspoon Coarsely ground black pepper
-- Chopped fresh parsley for garnish


  1. Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
  2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
  3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately.

Recipe by Larry Olmsted.

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 0
  • Fat 25g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 70mg
  • Sodium 860mg
  • Potassium 20mg
  • Carbohydrate 29g
  • Fiber 0g
  • Sugars 4g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 4%
  • Calcium 0%
  • Iron 0%