Bay Scallop Saute

Kitchen Tested
  • Yield 3 servings
  • Prep 5 mins
  • Cook 5 mins

A super-simple dish that lets the scallop flavor shine through.

Mark Boughton Photography / styling by Teresa Blackburn

Serve with crusty French bread for dipping in the sauce. Because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. It’s important to pat the scallops dry and get your pan (and the oil mixture) very hot—this ensures the scallops brown, instead of watering out. Also, make sure the scallops aren’t crowded in the skillet, as that will cause them to steam.


1 tablespoon canola oil
2 tablespoons butter
1 pound bay scallops, patted dry
1 clove garlic, slivered
1 tablespoon lemon juice
2 tablespoons white wine
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Chopped fresh parsley for garnish


  1. Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
  2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
  3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately.

Recipe by Larry Olmsted.



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