Champagne-Sauteed Sea Scallops

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Champagne-Sauteed Sea Scallops

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.3
  • Total Fat: 2.1 g
  • Cholesterol: 7.4 mg
  • Sodium: 361.9 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 8.0 g

View full nutritional breakdown of Champagne-Sauteed Sea Scallops calories by ingredient
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Number of Servings: 4

Ingredients

    1 tbsp reduced-calorie margarine
    3 small garlic cloves, minced
    1/2 cup champagne
    1 1/2 pounds sea scallops
    1/2 tsp salt
    1/2 tsp black pepper
    1 tbsp dill or basil
    4 lemon wedges

Directions

Melt the margarine in a large skillet over medium heat.
Add the garlic and cook until just golden, about 2 minutes.
Pour in the champagne and cook until warm, 1 minute.
Add the scallops and cook until just opaque throughout, about 3 minutes per side, sprinkling each side with the salt and pepper during cooking.
Transfer to a platter or plates and spoon some of the cooking liquid over the top. Sprinkle with basil or dill and serve with lemon wedges for squeezing.
These taste fabulous over angel hair pasta (you'll need 2 cups cooked, which is about 4 oz dry).
To moisten and flavor the pasta, toss it with the cooking liquid from the scallops.

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TAGS:  Fish |

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Member Ratings For This Recipe



  • 18 of 20 people found this review helpful
    Based on other comments and how I usually cook scallops, I would cook the scallops in the garlic and butter. Then add the champagne or wine once the scallops have been removed to make the sauce. That way the scallops will brown and get crispy, but you can still have the wine sauce to add to the top. - 10/10/08

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  • 15 of 15 people found this review helpful
    One thing I've definitely learned from watching Top Chef: when cooking scallops, they have to be as dry as possible. I let them rest on a double layer of paper towels and covered with another double layer for at least 5 minutes. Then change the paper towels and let rest another 5. - 2/19/09

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  • Very Good
    9 of 9 people found this review helpful
    I used white wine instead of the champagne. It was good. I'll sear the scallops first the next time I make this. - 11/9/08

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  • Very Good
    6 of 6 people found this review helpful
    Very nice, easy, delightful recipe. I did sear them first and remove them from the pan before making the sauce - but the sauce was lovely. I'll make this again soon. I paired it with garlic soba noodles instead of the angel hair, and it worked very well. - 2/21/10

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  • Very Good
    6 of 7 people found this review helpful
    I agree with VGMJ316; i.e., to slightly brown the scallops in the butter and garlic before adding the champagne. - 2/19/09

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