Scallop and Potato Saute Recipe

Scallop and Potato Saute Recipe
Scallop and Potato Saute Recipe photo by Taste of Home
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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
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired. Yield: 1 serving.
Originally published as Scallop and Potato Saute in Taste of Home December/January 1998, p10

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