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Nantucket Bay Scallops

Seared Bay Scallops

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 6-7 minutes
  • Total Time: 11-12 minutes
  • Yield: Serves 2-4 1x
  • Category: Appetizers
  • Method: Sauté
  • Cuisine: American


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
  • 24 lemon wedges


  1. Pat the scallops dry with a paper towel.
  2. 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.
  3. Place the scallops in the skillet making sure not to overcrowd them. Cook for 1-2 minutes per side until browned and opaque.
  4. 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