Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pan-Seared Sea Scallops With Herb Butter Sauce Recipe
    Lost? Site Map

    Pan-Seared Sea Scallops With Herb Butter Sauce

    Pan-Seared Sea Scallops With Herb Butter Sauce. Photo by CIndytc

    1/2 Photos of Pan-Seared Sea Scallops With Herb Butter Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Diane C #2's Note:

    Sweet sea scallops with a buttery herb butter sauce over linguine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
    2. 2
      Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
    3. 3
      Add shallot and garlic to the same skillet and saute until softened.
    4. 4
      Add the wine and cook until reduced to almost gone.
    5. 5
      Add the clam juice and reduce by about 1/2.
    6. 6
      Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
    7. 7
      Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
    8. 8
      Transfer to a serving bowl placing the seared scallops on top.

    Ratings & Reviews:

    • on October 12, 2011


      We loved this recipe! I doubled the sauce and I am glad I did!
      It turned out great, we ate the whole thing! Made for PAC fall 2011

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2013


      Skipped the pasta for a low carb delight.... wonderful! Subbed lime for for the lemon,

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pan-Seared Sea Scallops With Herb Butter Sauce

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 650.8
    Calories from Fat 105
    Total Fat 11.6 g
    Saturated Fat 4.6 g
    Cholesterol 42.5 mg
    Sodium 683.3 mg
    Total Carbohydrate 99.2 g
    Dietary Fiber 4.4 g
    Sugars 4.5 g
    Protein 30.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes