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Nutrition Facts
Serving Size 203 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 170
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 600 mg 25%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 28 g
Vitamin A 25% Iron 25%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bay Scallops in Garlic Butter
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
4  People


Recipe makes 4 Servings

1 Lb bay scallops
1/3 cup(s) flour
1/2 Tsp Alessi Sea Salt
1/2 Tsp black pepper, freshly ground
6 Tbsp unsalted butter, divided
1 Tbsp H-E-B® Peeled Garlic, minced
3/4 cup(s) Chardonnay
1/2 cup(s) parsley, chopped
1 Tsp lemon, zested
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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 and sprinkle with flour. Toss to coat.
Melt 3 tablespoons butter in a large skillet over medium-high heat.
Add garlic and sauté for 30 seconds.
Add scallops and cook 2 to 4 minutes, scooping and turning often, until color turns from translucent to opaque (white). Do not overcook.
Transfer scallops to a plate with a slotted spoon and keep warm.
Stir wine into skillet juices.
Boil 3 minutes to reduce wine and stir in any browned bits left in skillet.
Stir in remaining 3 tablespoons butter, parsley and lemon zest.
Turn off heat and return scallops to sauce. Toss to coat.



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