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Bay Scallops in Garlic Butter




Quick and easy


Prep Time:

15 minutes

Cook Time:

8 minutes


4 servings


1  pound  bay scallops

1/3  cup  flour

1/2  teaspoon  Alessi Sea Salt

1/2  teaspoon  Hill Country Fare Ground Black Pepper

1  taplespoon  minced garlic

1/2  cup  chopped parsley

1  teaspoon  lemon zest, option

6  tablespoons  HEB Butter, divided

3/4  cup  dry white wine


Rinse scallops in water and pat dry. Combine flour, salt and pepper in a small bowl. Spread scallops out on a large plate or sheet of wax paper; sprinkle with flour and toss to coat.

Chop garlic very finely to mince. Chop parsley. Grate lemon peel for zest. Set aside.

Melt half of the butter (3 tablespoons) in a large skillet over Medium-High heat. Add garlic; Sautèacute 30 seconds. Add scallops; cook 2 to 4 minutes, scooping and turning often, until color turns from translucent to opaque (white). Do not overcook. Remove scallops to a plate with a slotted spoon and keep warm.

Pour wine into skillet juices. Boil 3 minutes to reduce wine; stir in any browned bits left in skillet. Add remaining 3 tablespoons butter, parsley and lemon zest, if desired. Melt butter and stir
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating