Scallops Italian
Dive into the vibrant flavors of the Mediterranean with this Scallops Italian recipe, a quick and elegant dish perfect for weeknights or special occasions. Juicy sea scallops are seasoned, lightly dredged in flour, and pan-seared to golden perfection before being nestled in a rich, garlicky tomato and white wine sauce. Infused with fragrant oregano, fresh parsley, and a hint of Parmesan, this dish delivers a delightful balance of savory and zesty notes. Ready in just 35 minutes, it’s a sophisticated yet simple recipe that pairs beautifully with crusty bread, pasta, or a crisp green salad. Whether you’re entertaining or treating yourself, Scallops Italian brings a taste of coastal Italy to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 0.5 cup Dry white wine
- 0.5 cup Chicken or vegetable broth
- 1 cup Diced tomatoes (canned or fresh)
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Dried oregano
- 0.25 cup Grated Parmesan cheese
- 1 whole Lemon wedges
Instructions
Pat the sea scallops dry with a paper towel and season them with 1/2 teaspoon salt and 1/2 teaspoon black pepper on both sides.
Lightly dredge the scallops in the all-purpose flour. Shake off any excess flour and set aside.
Heat olive oil in a large skillet over medium-high heat. Add 1 tablespoon of butter and swirl to combine.
Place the scallops in the skillet, ensuring they are not crowded. Sear for 2-3 minutes per side until they are golden brown. Remove scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the white wine and broth, deglazing the pan by scraping up any browned bits with a wooden spoon. Allow the liquid to simmer and reduce by half, about 3-4 minutes.
Stir in the diced tomatoes, oregano, and half of the chopped fresh parsley. Let the sauce simmer for another 5 minutes, stirring occasionally.
Return the scallops to the skillet and spoon the sauce over them gently. Cook for 2-3 minutes to allow the scallops to reheat and absorb the flavors of the sauce.
Adjust seasoning with additional salt and pepper if necessary.
Remove the skillet from heat and sprinkle the remaining parsley and grated Parmesan cheese over the scallops.
Serve the Scallops Italian immediately with lemon wedges on the side. This dish pairs wonderfully with crusty bread, pasta, or a light green salad.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 5012 mg | 218% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.9 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
