[X]

Home > Recipes > Seared Scallops with Citrus Herb Sauce

Seared Scallops with Citrus Herb Sauce Recipe

Read reviews (3)

Rate recipe

Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. —April Lane, Greeneville, Tennessee

This recipe is:

Quick

[X]

Rate Seared Scallops with Citrus Herb Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Seared Scallops with Citrus Herb Sauce Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

15 5 20

Ingredients

3/4 pound sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons dry sherry or chicken broth
1 tablespoon lemon juice
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh tarragon

Directions

Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm.
Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops. Yield: 2 servings.

Nutritional Facts 3 scallops with 1-1/2 teaspoons sauce equals 314 calories, 18 g fat (11 g saturated fat), 101 mg cholesterol, 691 mg sodium, 6 g carbohydrate, trace fiber, 29 g protein.

Originally published as Seared Scallops with Citrus Herb Sauce in Taste of Home December/January 2012, p99

Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.

Light-Bodied White Wine

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Seared Scallops with Citrus Herb Sauce

Seared Scallops with Citrus Herb Sauce

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Jan. 29, 2012 by sungalforever

Delicious and so easy to make.

Reviewed on Jan. 03, 2012 by csulliv6

I made this last night for my boyfriend and I along with the Shiitake & Butternut Risotto. I'm not a big fan of sea food and I thought it was delicious. Next time I will probably tone down the lemon because I'm not a big fan. Otherwise Perfect.

Reviewed on Nov. 30, 2011 by peddlinannie

Perfect.