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Scallop and Potato Saute Recipe

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I make this special seafood dish for the holidays to treat myself.—Mildred Sherrer, Fort Worth, Texas

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Scallop and Potato Saute Recipe

Prep/Total Time: 30 min.

Yield: 1 Servings

30 30

Ingredients

2 small red potatoes, sliced 1/4 inch thick
2 tablespoons olive oil, divided
1/4 pound bay scallops
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
Lemon slice or wedge, optional

Directions

In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque.
Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 415 calories, 28 g fat (4 g saturated fat), 37 mg cholesterol, 486 mg sodium, 20 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Scallop and Potato Saute in Taste of Home December/January 1998, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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