Scallops A La Plancha

By Mark Bittman

Total Time
20 minutes
Rating
5(79)
Comments
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Featured in: THE MINIMALIST; Scallops That Do A Flamenco

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Ingredients

Yield:4 servings
  • 1½pounds big sea scallops
  • 1clove garlic, peeled and lightly crushed
  • 2tablespoons extra virgin olive oil
  • 1tablespoon sherry vinegar
  • Salt and freshly ground black pepper
  • Minced fresh parsley for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

181 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 21 grams protein; 668 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss scallops and garlic on a plate, and drizzle with oil and vinegar; sprinkle with salt and pepper, and turn over a couple of times. Go about your business for five minutes.

  2. Step 2

    Put a large skillet, preferably nonstick, over high heat. When the skillet smokes — this will take a couple of minutes — drain the scallops and add to the pan a few at a time. By the time you have added the last scallop, the first one will probably be browned on one side, so begin turning them. Cook until brown on both sides but still rare in the center, about 2 minutes a side.

  3. Step 3

    Serve, drizzled with the juices from the plate and garnished with the parsley.

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Ratings

5 out of 5
79 user ratings
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Comments

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griffin

Great Recipe! Love Scallops no matter how they are prepared. I could easily be married to a fishery! HaHa Anyway now I need to go grocery shopping! griffin

scotch37

I don’t know why there’s no other notes on this which makes me a little bit skeptical but this was great I put garlic mashed potatoes in the middle of the plate and toss five or six around serving awesome that being said I’ve got some scallops Cape Cod yesterday and it might be quite different if you’re buying frozen scallops in somewhere else. I’m From somewhere else so if I watch frozen scallops and say Minneapolis I would throw them really well put them on a piece of paper towel dry the big Jesus out of them and then toss them in the oil and vinegar and the garlic this is great great

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