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Pan-seared Scallops with Sherry Butter Sauce

2 servings


Dinner for Two Gluten Free No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

37.3 g
7.8 g
0.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 391
  • Fat 20 g
    • Saturated  
    • + Trans 
  • Cholesterol 109 mg
  • Sodium   475 mg
  • Carbohydrate 7.8 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 37.3 g
    • Vitamin A 14 %
    • Vitamin C 0 %
    • Calcium 6 %
    • Iron 6 %


Preheat the oven to 200 degrees F. Heat the oil in a non-stick skillet over medium-high heat. Season the scallops with salt and pepper and then cook 1-2 minutes on each side, or until just barely cooked through. Divide and arrange scallops on 2 plates and keep warm in the oven. Add shallots and garlic to the skillet and cook 1 minute. Add sherry and reduce it by a half. Remove from heat, and then slowly whisk in the butter, a few cubes at a time, adding the next cube just after the first has melted. Whisk in tarragon or parsley. Spoon sauce over the top of the scallops and serve immediately.

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