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Easy Garlic-Lemon Scallops

This Easy Garlic-Lemon Scallops is less expensive than the usual garlic lemon scallops.
Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle (the part we to eat) that opens and closes the shell, as well as a bright orange section called the coral.
Scallops are more than 80 percent protein. "One 3-ounce serving provides 20 grams of protein and just 95 calories," says Bowden.
They're also a good source of both magnesium and potassium.
Prep Time 30 mins
Cook Time 30 mins
Course Appetizer
Cuisine American
Servings 4
Calories 408 kcal


  • Large Pan


  • 2 Tablespoons olive oil
  • 1 1/4 pounds 600 grams scallops
  • 3 tablespoons unsalted butter divided
  • 4-5 large garlic cloves minced (or 1 1/2 tablespoons minced garlic)
  • Salt and fresh ground black pepper to taste
  • 1/4 cup dry white wine or broth
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley


  • In a large pan cook scallops by batch over medium heat without over crowding the pan season with salt and pepper both sides until its golden brown. In the same pan add garlic pour broth and wine simmer for 2 minutes until reduce in a half, add butter and lemon juice, remove from pan. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).