Seared Butter Sea Scallops

Name: Seared Butter Sea Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 450 g Sea scallops; 28 g Butter; 28 g Margarine; 6 g Garlic cloves; 120 g Dry white wine; 8 g Parsley, fresh; 6 g Salt; 2 g Ground pepper; 30 g Flour

Seared Butter Sea Scallops · ready in 20 min · 4 servings · 260 kcal per serving · easy · 9 ingredients

Tender sea scallops quickly seared in butter with fragrant garlic, finished with a light white wine sauce and fresh parsley for a delicate, savory seafood dish.

Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 4
kcal: 260
Difficulty: easy

American French Mediterranean Main dishes Quick (30 min or less)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

450 gSea scallops
28 gButter
28 gMargarine
6 gGarlic cloves
120 gDry white wine
8 gParsley, fresh
6 gSalt
2 gGround pepper
30 gFlour

Equipment

stovetop, colander, measuring spoons, mixing bowl, paper towels, serving platter, skillet, spoon, tongs, wooden spoon

Instructions

Prepare scallops
Rinse scallops and pat dry with a paper towel. · 3 min
What to look for: surface looks dry and glossy
Mix flour coating
Combine flour, salt, pepper and parsley. · 2 min
What to look for: herbs evenly dispersed
Heat skillet
Heat a 30 cm skillet over medium high heat. · 3 min
What to look for: pan surface shimmering
Melt butter and garlic
Add 2 tbsp of butter or margarine and the garlic; cook and stir until butter is melted. · 1 min
What to look for: butter foaming gently
Cook scallops
Dredge scallops in flour mixture, add to skillet and cook, stirring frequently for 2-3 minutes or until scallops turn opaque. · 3 min
What to look for: scallops turn opaque
Deglaze with wine
Remove scallops and add wine to skillet and stir for l minute. · 1 min
What to look for: bubbling and reduced slightly
Sauce and serve
Drizzle wine mixture over scallops and serve. · 1 min
What to look for: scallops lightly glazed

Nutrition (per serving)

kcal	260
Protein	20 g
Carbohydrates	10 g
of which sugars	1 g
Fat	16 g
of which saturated	9 g
Fibre	1 g
Sodium	520 mg

Nutri-ScoreC

Allergens

Contains: fish, gluten, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Sea scallops

bay scallops: Reduce cooking time slightly due to smaller size.

Butter

ghee: Higher smoke point, good for searing.

Margarine

olive oil: Use light olive oil to avoid overpowering flavor.

Garlic cloves

garlic powder: Add directly to flour mixture.

Dry white wine

chicken broth: Use low sodium broth for better balance.

Parsley

dried parsley: Add to flour mixture directly.