QiMeal
Sautéed Bay Scallops
Sautéed Bay Scallops · ready in 18 min · 4 servings · 210 kcal per serving · easy · 9 ingredients
Sweet, tender bay scallops are quickly sautéed in butter with aromatic onion and garlic, finished with fresh parsley, lemon juice, and a gentle hint of heat for a bright and elegant seafood dish.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 4
- kcal
- 210
- Difficulty
- easy
Ingredients · 4 servings
- 56 gButter
- 100 gOnions
- 9 gGarlic
- 4 gSalt
- 1 gPepper
- 450 gBay scallops
- 8 gParsley, fresh
- 1 gRed pepper flakes
- 30 gLemon juice
Equipment
stovetop, skillet, wooden spoon
Instructions
- Prep and heat butter
Gather all ingredients and a 30 cm skillet, then melt the butter in the skillet over medium heat. · 2 min
What to look for: butter fully melted and foamy
- Soften aromatics
Add the onions, garlic, salt, and pepper to the melted butter and stir to coat. · 1 min
What to look for: onions turning glossy
- Saute aromatics
Stir and saute the onion and garlic mixture over medium heat until fragrant. · 5 min
What to look for: soft, fragrant onions
- Add scallops
Add the bay scallops to the skillet in a single layer. · 1 min
What to look for: scallops just beginning to turn opaque
- Cook scallops
Stir and saute the bay scallops until they are opaque and tender. · 5 min
When it is done: Scallops should be opaque and reach 63°C or 145°F internally.
- Finish and serve
Add the fresh parsley, red pepper flakes, and lemon juice, heat through briefly, then serve hot. · 1 min
What to look for: bright, glossy finish
Nutrition (per serving)
| kcal | 210 |
|---|---|
| Protein | 20 g |
| Carbohydrates | 5 g |
| of which sugars | 2 g |
| Fat | 12 g |
| of which saturated | 7 g |
| Fibre | 1 g |
| Sodium | 420 mg |
Nutri-ScoreB
Allergens
Contains: molluscs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Butter
- olive oil: Use extra virgin for best aroma.
Onions
- shallots: Sweeter and more delicate.
Garlic
- garlic powder: Add later to avoid burning.
Salt
- sea salt: Adjust to taste.
Pepper
- white pepper: Less visible specks in light sauces.
Bay scallops
- sea scallops: Slice into halves if large.
