Skillet Sea Scallops

Skillet Sea Scallops

Tanaquil 50

"A fast but gourmet meal for dinner guests, these sea scallops are sure to impress!"
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20 m servings 340 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
  2. Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
  3. Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.


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Hello, when I made this I used a 1 1/2 pounds of scallops. The only think I did different was add two more tbls of olive oil and 3 more tbls of salt free butter. These came out perfect with a de...

Made this following the directions and it came out perfectly! The only thing I did was make the sauce in a separate pan. Thanks :)

Following the recipe to a tee I thought it was quite good. I would make this again. Be sure and have the sauce mixed and ready for action. Once you introduce the scallops to the skillet things h...

I love these


1.2 lbs scallops, halved the big ones, 4 T butter, 2 T oil, cooked about 7 min total, into casserole dish. 187 ml pinot grigio, juice of 1 lemon and 3 cloves garlic into pan, boil and reduce whi...

One of the best scallop recipes. I will make this again . Served with some sliced pickled ginger which complimented the recipe

Follow the recipe as is and it turned out AWESOME !!!!!!! Thank you !!

so easy, so good! i served this with porterhouse steaks, baked taters and a garden salad. someone roll me to the exercise bike :) this is a serious date night dinner! yehaw!!

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