Pan-Seared Scallops
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops finished with a bright garlic butter sauce spiked with white wine, lemon, and red pepper flakes. Elegant and quick, this simple preparation showcases the scallops' delicate sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-1½ pounds (450-700g) large sea scallops, (tendons removed)
- Creole seasoning
- Salt and pepper to taste
- 1 tablespoon (15ml) vegetable oil
- ¼ cup (60ml) dry white wine
- 3 tablespoons (45g) unsalted butter
- 3 cloves garlic, (minced)
- ¼ teaspoon lemon zest ((optional))
- ½ lemon, (juiced (about 1 tablespoon))
- Red pepper flakes ((optional))
- 2 tablespoons parsley, (chopped)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 788mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 32mg
- Calcium
- 34mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.