Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Pan Seared Scallops

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.62 One serving costs about $2.62

$2.62 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,paleo,primal,pescetarian,gluten free,dairy free,paleolithic,primal,fodmap friendly,pescatarian
spoonacular Score:26%

Spoonacular Score: 26%

 

The recipe Pan Seared Scallops can be made in about roughly 45 minutes. One serving contains 168 calories, 10g of protein, and 7g of fat. This recipe serves 1 and costs $2.62 per serving. It is brought to you by Foodista. 1 person were glad they tried this recipe. Head to the store and pick up scallops, some salad mix to serve, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a rather bad spoonacular score of 25%. Perfect Pan-Seared Scallops (with a Simple Pan Sauce), Pan-Seared Scallops, and Pan-Seared Scallops are very similar to this recipe.

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Michael Pozzan Russian River Valley Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Michael Pozzan Russian River Valley Chardonnay

The 2016 Michael Pozzan Chardonnay is delicate and fine-boned Chardonnay highlighting the subtly of the Russian River appellation. The nose is diaphanous with exotic jasmine notes and a touch of wet stone. The mouth is a complex layering of white peach, honeydew melon, and a hint of vanilla bean, with a lengthy finish reminiscent of creamy lemon curd. The wine is light and elegant, with a food-friendly acid that will make it a welcome addition to any bite.

» Get this wine on Wine.com

Ingredients

Servings:
5
5  scallops
scallops
some
some black salt and pepper
black salt and pepper
0.5 Tbsps
0.5 Tbsps olive oil
olive oil
50 ml
50 ml dry white wine
dry white wine
0.5 Tbsps
0.5 Tbsps balsamic vinegar
balsamic vinegar
some
some salad mix
salad mix
5  scallops
5
scallops
some black salt and pepper
some
black salt and pepper
0.5 Tbsps olive oil
0.5 Tbsps
olive oil
50 ml dry white wine
50 ml
dry white wine
0.5 Tbsps balsamic vinegar
0.5 Tbsps
balsamic vinegar
some salad mix
some
salad mix

Equipment

paper towels
paper towels
frying pan
frying pan
paper towels
paper towels
frying pan
frying pan


Instructions

Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. Heat the olive oil in a large non-stick skillet over medium heat. Add scallops and cook until they are golden brown on both sides, 2-3 minutes per side. Remove from pan. Add wine and vinegar to pan. Cook 2 minutes until slightly thick and stir in the scallops. Turn off the heat and remove. Serve with some salad mix.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.62
Ingredient
5 scallops
½ tablespoons olive oil
50 milliliters dry white wine
½ tablespoons balsamic vinegar
some salad mix
Price
$1.16
$0.08
$0.68
$0.07
$0.63
$2.62

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

Disclaimer

Nutritional Information

Quickview
168 Calories
9g Protein
7g Total Fat
6g Carbs
3% Health Score
Limit These
Calories
168
8%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
18mg
6%

Sodium
502mg
22%

Alcohol
5g
29%

Get Enough Of These
Protein
9g
19%

Phosphorus
276mg
28%

Vitamin B12
1µg
18%

Selenium
9µg
14%

Vitamin C
9mg
11%

Vitamin A
456IU
9%

Potassium
267mg
8%

Manganese
0.14mg
7%

Folate
27µg
7%

Magnesium
26mg
7%

Vitamin E
1mg
7%

Vitamin B6
0.11mg
6%

Zinc
0.83mg
6%

Iron
0.77mg
4%

Vitamin K
4µg
4%

Vitamin B3
0.8mg
4%

Vitamin B5
0.23mg
2%

Vitamin B2
0.04mg
2%

Copper
0.04mg
2%

Calcium
16mg
2%

Vitamin B1
0.02mg
1%

covered percent of daily need

Related Recipes