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Scallop and Potato Saute

 Scallop and Potato Saute
I make this special seafood dish for the holidays to treat myself.—Mildred Sherrer, Fort Worth, Texas
1 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Scallop and Potato Saute (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.