Total Time
Prep 5 mins
Cook 3 mins

Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor.

Ingredients Nutrition


  1. In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
  2. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
  3. Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
  4. Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
  5. Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
  6. COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.
Most Helpful

I used more garlic and reduced the sauce a bit. Excellent!

iris5555 October 09, 2009

I'm giving this 5 stars because I found it easy and very tasty, not to mention just a good technique for cooking scallops in general. I used extra large scallops instead of bay, so they did have to cook longer per side (more like 45 seconds) but the result was still a good sear and a deliciously done and non-gummy inside. I thought the left over sauce was too liquidy but still very tasty, and I used dry vermouth instead of white wine. Next time, I'll reduce the sauce with a quick boil and see how that fares. Thanks for the delish addition to our dinner!

*Lena* February 15, 2009