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Skillet Scallops in Garlic Pepper Sauce
Great Lenten meal or anytime meal.
- 1/2 cup dry bread crumbs
- 1/2 tsp salt
- 1 lb sea scallops
- 2 tbs butter see NOTES
- 1 tbs olive oil
- 2 tbs red chili pepper finely diced (see NOTES)
- 1/4 cup white wine or reduced-sodium chicken broth
- 2 tbs lemon juice
- 1 garlic clove minced
- 1 tsp minced fresh parsley
Toss bread crumbs with salt in a small bowl. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add the chili pepper to the same skillet and fry for about 30 seconds.
Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Any red pepper will do. I used a ripe jalapeño (because I grow them). If you don't want any heat, a red bell pepper will do.
You can also use clarified butter or ghee. If you do, eliminate the oil.
Serving: 1serving | Calories: 231kcal | Carbohydrates: 15g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 886mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg