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.
- 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
- 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.
You can serve the scallops with risotto, orzo or rice in order to turn it into a main dish. Or use them to top a salad.
Scallops are best eaten warm when they are freshly cooked. You can store leftovers in an airtight container in the refrigerator up to 1-2 days. Eat leftovers cold.
Keywords: bay scallop recipes, bay scallops