Garlicky Lemon Scallops

Prep Time
Cook Time
Ready In

"From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. This had 4 points on the old program."

Original recipe yields 4 servings


  • Serving Size: 1 (208 g)
  • Calories 162.6
  • Total Fat - 4.3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 34 mg
  • Sodium - 703.5 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.4 g
  • Protein - 18.3 g
  • Calcium - 31.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 32 mg
  • Thiamin - 0 mg

Step 1

In a large nonstick skillet, heat the oil.

Step 2

In a medium bowl, toss the scallops with the flour and salt.

Step 3

Transfer the scallops to the skillet; add the garlic, scallions, and sage.

Step 4

Saute' until the scallops are just opaque, 3-4 minutes.

Step 5

Stir in the lemon juice and parsley; remove from the heat and serve at once.

Tips & Variations

No special items needed.



I'm not giving stars on this review because I'm not sure if it was the recipe or if my scallops were a little off, but the flavor wasn't what I expected. I'm thinking it might have been my scallops, so I'll dig this recipe out and try it again next time I have some. It was very easy, and encourage you to give it a go too.

review by:
(20 May 2019)

Bergy (RIP" Forever in our Kitchen)

Lovely combination of flavours. The amount of lemon was just right (about 4 tablespoons). I used 5 large garlic cloves. I did not have fresh parsley so used dried. Be sure not to over cook the scallops or they will turn rubbery. This is a do again recipe.

(22 Feb 2016)