With shallots, white wine and lemon juice, these bay scallops are a quick and easy appetizer. They cook in minutes to a perfect golden brown.
Prep time: PT5M
Cook time: PT7M
Total time: PT12M
Rating
4.77 stars (13 reviews)
Keywords
bay scallop recipes, bay scallops
Ingredients
3/4 pound bay scallops
1 tablespoon olive oil
2 tablespoons butter
1 shallot (minced)
1/4 cup dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
2-4 lemon wedges
Categories
Appetizers
Cuisine
American
Steps
Pat the scallops dry with a paper towel.
Heat the olive oil and butter in a large skillet over medium high heat. Once the butter has melted, sauté the shallots until they have softened, about 2 minutes. Add the wine and continue cooking until the liquid has reduced by half, about 2 minutes. Sprinkle in the salt and pepper.
Place the scallops in the skillet making sure not to overcrowd them. Cook for 1-2 minutes per side until browned and opaque.
Toss the scallops with parsley and a squeeze of lemon juice before serving.
Nutitrion
Serving Size: 1 serving
Calories: 160 kcal
Carbohydrates: 5 g
Protein: 11 g
Fat: 10 g
Saturated Fat: 4 g
Trans Fat: 0.2 g
Cholesterol: 35 mg
Sodium: 526 mg
Sugar: 1 g
Unsaturated Fat: 5 g
Reviews
Sami on 2026-05-09 (5 stars): Delicious, now going to make them for Mother’s Day as an appetizer with bread. Mom doesn’t like wine , would it be better to use water or chicken stock in place of? Thankyou
D Cristina on 2025-10-04 (5 stars): Hi ?
This was my first experience cooking bay scallops. I found the recipe easy to follow, not complicated to prepare at all, with basic ingredients I usually have in my fridge, quick cooking time and, best of all, at the end it was so tasty. ?
For a non-expert cook like me, this is the type of recipe I need to please my family. Thank you! I enjoyed it very much.
Gail on 2025-02-09 (5 stars): This recipe for Seared Bay Scallops was very tasty even though I was unable to get them to brown. I may try browning them and removing them before adding the wine and reducing it. I served them with a wild rice mixture and green beans. The sauce was almost worth doubling. Yum
Deb L. on 2022-02-14 (5 stars): Nantucket bay scallops are one of my favorite meals, from long-ago trips to Nantucket restaurants as well as finding them in season at our grocery store. Unfortunately they’ve become very expensive. Still, once a year I buy about 2 pounds and divide them up to make 3 meals for my husband and me. Your recipe is the first I’ve found that I really like and still keeps the flavor of the scallops in the forefront. Maybe it’s the shallots but the flavor is lovely. Rather than lemon wedges I usually add a tablespoon or so of organic lemon juice. Great recipe!
