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June 16, 2005

Sautéed Bay Scallops with Lemon and Thyme

If you are looking for fast and easy, try this scallop recipe! You can make sautéed scallops in less than 10 minutes: just sauté them and sprinkle with a little lemon juice and fresh thyme and serve. For a bit more flavor and glamour -- but still quite easy -- serve the version below.

(Makes 4 servings)

1 pound fresh bay scallops
2 tablespoons butter (divided into two pieces)
1 teaspoon olive oil
2 tablespoons minced shallot
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon chopped thyme

Rinse scallops and pat dry. Sprinkle with salt and pepper.

Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.

Return skillet to burner and add shallots and cook for about 2 minutes.  Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.

Note: You can sauté scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color.

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.

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Posted by Laura on June 16, 2005 | Permalink


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