The Recipe Critic · by Alyssa Rivers★ 5.0 (2)
Garlic Butter Herb Scallops
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 33%
CARBS 9G20% OF CAL
2G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 10G49% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops in a garlic butter herb sauce with capers and lemon. A restaurant-quality dish that's simple to prepare and elegant to serve.
mainamericanshellfish🍪 sheet pan🍳 skilletgluten free
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup kosher salt
- 1 cup hot water
- 1 pound large scallops
- 1 tablespoon olive oil
- 1 tablespoon capers
- salt and pepper
- 3 tablespoons butter
- 3 minced garlic cloves
- 1 teaspoon cup freshly chopped oregano
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- lemon wedges
- chopped parsley
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 33%
CARBS 9G20% OF CAL
2G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 10G49% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 7806mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 330mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 7806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.