Great recipe using ingredients one usually has in the pantry or refrigerator. This is a healthy, delicious recipe, easy to prepare for either the family or for guests. Serve with steamed rice and a green salad or fresh asparagus.


  • 500g fresh Coffin Bay or Japanese Scallops

  • Sea Salt and freshly ground black pepper

  • Plain Flour for dredging

  • 4 tablespoons unsalted butter divided

  • .5 cup chopped shallots

  • 1 Clove Garlic minced

  • .25 cup chopped fresh Flat-leaf parsley

  • .33 cup Dry White Wine

  • 1 Lemon cut in half


  • 1.

    Sprinkle scallops with salt and pepper, toss with flour, and shake off the excess.

  • 2.

    In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should only take 3 to 4 minutes in total.

  • 3.

    Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning.

  • 4.

    Serve hot with a squeeze of lemon juice. Served with steamed rice and fresh asparagus or a mixed green salad.

  • 5.

    Ensure the accompaniments are prepared and ready to serve as the scallops only take a very short time to prepare and should not be reheated.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 453kj
  • Fat Total 24g
  • Saturated Fat 15g
  • Protein 32g
  • Carbohydrate 22g
  • Sugar 4g
  • Sodium 994mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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A small amount of chili flakes could be added to the recipe to add a little heat to the recipe

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