Scallops With Shallots
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1¾pounds sea scallops
- Salt to taste, if desired
- Freshly ground pepper to taste
- ⅓cup flour
- 2tablespoons olive oil, approximately
- 2tablespoons butter, approximately
- 1cup zucchini, ends trimmed, cut into ½-inch cubes
- ½cup tomato, cored and cut into ½-inch cubes
- ⅓cup finely chopped shallots
- 1tablespoon freshly squeezed lemon juice
Nutritional analysis per serving (4 servings)
307 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 26 grams protein; 784 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
- Step 1
Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
- Step 2
Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
- Step 3
When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.
Private Notes
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Comments
I took the scallops out of the pan to ensure they weren't overcooked, then cooked zucchini, tomato and shallots for a while longer than specified. Scallops back in for 15 seconds with lemon juice. Perfect
This is amazing! So much flavor and I didn’t use any salt. It’s a keeper!
Used cherry tomatoes as that’s what I had on hand. Easy, quick recipe…and delicious!
I made 1/4 of recipe using half pound of scallops for one serving. As suggested earlier I removed the scallops after they were browned and added them back for about 30 seconds after the veggies cooked. This is a delicious dish.