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Pan-Barbecued Vancouver Island Scallops

2 servings


Dinner for Two Gluten Free No Added Sugars

Nutritional Facts Per Serving

28.7 g
4.5 g
0 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 233
  • Fat 9.4 g
    • Saturated   5.2 g
    • + Trans 
  • Cholesterol 77 mg
  • Sodium   847 mg
  • Carbohydrate 4.5 g
    • Fibre   0 g
    • Sugars  
  • Protein 28.7 g
    • Vitamin A 9 %
    • Vitamin C 5 %
    • Calcium 7 %
    • Iron 11 %


Preheat your barbecue to medium-high.

Set the scallops in a barbecue-safe pan or skillet. Place the wine, butter, garlic, cayenne and tarragon in a small pot and warm over medium heat, just until the butter melts. Pour this mixture over the scallops. Set the pan or skillet on the barbecue, close the lid and cook the scallops 5 to 6 minutes, or until just cooked through.

Sprinkle with parsley and serve.

Recipe Options: Make pan-barbecued Vancouver Island scallops and prawns by replacing six of the scallops with six, large peeled prawns. If don't wish to use wine, replace it with an equal amount of chicken stock or clam nectar. Instead of tarragon, try flavouring the scallops with dill.

Serving Suggestions

Accompany the scallops with a couple of side dishes created from recipes in our website collection, such as Saffron Rice and Broccoli Casserole with Lemon and Red Pepper. The broccoli recipe serves eight, but the ingredient amounts can be easily reduced to equal the same two servings the scallop recipe yields.

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