Recipe To

A Quick and Easy Recipe to Wow Dinner Guests
By Allie Moxley


The key to this recipe is to make sure you have the highest quality ingredients possible. Use parsley, lemon, shallots and garlic from your local fruit and vegetable stand, and choose Alaska scallops to make sure they are fresh and sustainable. Any dry white wine will suffice, but Pinot Grigio will taste best. Remember to never cook with a wine that you would not drink. Taste it before cooking to make sure it hasn't gone bad. To accompany the scallops, serve wild rice on the side, or mix the scallops in with pasta. A fresh green salad and a crusty loaf of bread also go nicely with the dish.

1 pound fresh scallops

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

4 tablespoons (1/2 stick) unsalted butter, divided

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley leaves

1/3 cup dry white wine

1 lemon, cut in 1/2


In a large saute pan, heat 2 tablespoons of 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 take 3 to 4 minutes, total. 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. Make sure not too overcook the scallops, as they will become rubbery and hard. Serve them hot with a squeeze of lemon, and offer guests a bowl of cut up wedges in case they like their scallops extra lemony.


This recipe also works nicely with shrimp, squid or a combination. The sauce makes for an excellent mixed seafood pasta, so experiment to see how many variations you can make. Seafood is always a crowd please, as it is delicious and healthy, and this dish made with fresh Alaska scallops is sure to make your next dinner party a hit.