Sauteed Scallops (or Prawns)
Servings
Prep Time
Cook Time
Ready In
Recipe: #8671
March 19, 2013
Categories: Dinner, Lunch, Main Dish, Shellfish, Scallops, Appetizers, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, July 4th, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Diabetic, Heart Healthy, High Protein, Low Calorie, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Wine, Make it from scratch, Spring more
"Serve with toothpicks for an appetizer or over brown rice for a meal with a nice green salad."
Ingredients
Nutritional
- Serving Size: 1 (226.1 g)
- Calories 373.2
- Total Fat - 9.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 1.3 mg
- Sodium - 1174.6 mg
- Total Carbohydrate - 68.8 g
- Dietary Fiber - 2 g
- Sugars - 55.5 g
- Protein - 1.9 g
- Calcium - 31.8 mg
- Iron - 0.9 mg
- Vitamin C - 6.6 mg
- Thiamin - 0 mg
Step 1
Rinse scallops and pat dry with paper towels.
Step 2
Melt butter in a frypan over medium high heat; add garlic and scallops and saute until golden brown, about 6 to 8 minutes.
Step 3
Add wine and simmer 1 minute; sprinkle with parsley and garnish with lemon wedges.
Tips & Variations
No special items needed.
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