Sauteed Scallops with Parsley and Garlic

This was a winner from Cooking Light.  I did a lot of subbing, since I am doing the 21 Day Fix, and while this meal fit with it perfectly, a couple of tablespoons of oil didn’t. 😉  But this actually seared quite well in cooking spray, and it was really great.  We had this with steamed string beans and a brown rice mix.


  • 10-12 sea scallops (about alb)
  • salt and pepper
  • cooking spray
  • 1 tablespoon smart balance (you can leave this out and just toss everything without it)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced

Sprinkle scallops with salt and pepper. Heat spray in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining scallops. Wipe pan clean with a paper towel.

Add smart balance to pan if using; reduce heat, and cook until it melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.


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