Lemon and Shallot Scallops


I love the way that the sweet scallops compliment the tangy lemon, and sharpness of the shallots. Serve this as a start to your meal, or as a light entree. The scallops are meaty and hold up nicely to vinaigrettes and other dressings. This is a wonderful recipe for  a summertime meal dining al fresco.


  •  1 tbsp. Extra Virgin Olive Oil, Plus more for drizzling
  • 2 tsp. Unsalted Butter
  • 1 Pound Scallops
  • 1 Large Shallot, Minced
  • 1 Garlic Clove, Minced
  • The juice of 1 lemon
  • 2 tsp. Lemon Zest
  • 1/2 Cup Dry White Wine
  • 1 tbsp. Fresh Parsley, Chopped
  • 1 tbsp. Fresh Chives, Chopped
  • 2-3 Cups Mixed Salad Greens
  • Kosher Salt and Freshly Ground Black Pepper


  • Heat the oil in a large skillet over medium heat. Season the scallops with salt and pepper.
  • Add the scallops to the pan and cook for 2 minutes per side, or until cooked through.
  • Transfer them to a plate and keep warm.
  • Add the butter to the same pan. Then add the shallots, and garlic, sauté for about 1 minute.
  • Add the lemon juice and wine to the pan. Stir and sauté for about 2 more minutes.
  • Add the scallops back into the pan. Spoon the sauce over the top. Remove from the heat, then sprinkle in the fresh parsley and lemon zest.
  • Place the mixed greens on serving plates, and drizzle with olive oil.
  • Top with the scallops, sauce, and fresh chives.
  • Serve immediately.