Total Time
Prep 20 mins
Cook 0 mins

This has been on my refrigerator FOREVER (or May 1991 whichever comes first). It's from Good Housekeeping and is easy and tasty

Ingredients Nutrition


  1. Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.
  2. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.).
  3. In 10-inch skillet over medium heat, in hot butter or margarine, cook scallops, stirring frequently, until opaque. about 5 minutes. With slotted spoon, remove scallops to warm serving platter. To skillet, add chicken broth, wine, salt, 2 Tbl parsley, and reserved lemon juice; over high heat, heat to boiling. Cook until mixture is reduced by half; spoon over scallops. Garnish with lemon slices and additional chopped parsley.


Most Helpful

I thought this was a nice easy recipe. I served the scallops over tilapia drizzled with the sauce. The family enjoyed it. Thanks for the recipe.

Chill November 03, 2007

I halved the recipe and probably shouldn't have halved the sauce ingredients as there wasn't quite enough. I did add some garlic to mine and served over pasta. Very enjoyable meal!

iris5555 November 03, 2007

I've made this a couple of times now and it's a great subtle flavor that doesn't take away from the character of the scallops. The sauce is also nice poured over char-grilled vegetables.

Peter J February 18, 2006

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