Heirloom Meals: Savoring Yesterday's Traditions Today

Sauteed Scallops


  • 1 lb Scallops
  • Salt and Pepper to taste
  • 2-3 Tbsp Butter or Ghee
  • Juice of One Lemon


  1. Wash and pat dry the scallops.
  2. Sprinkle with salt and pepper.
  3. Heat the saute pan and add your ghee or butter.
  4. Add scallops and cook about 2 minutes on each side until golden but be careful not to over cook as scallops can get tough.
  5. Transfer to a plate.
  6. Deglaze pan with juice of one lemon.
  7. Add scallops back into pan and cover with lemon sauce.
  8. Serve with sautéed summer vegetables, brown rice and a side salad for a perfect summer meal.
  9. And Enjoy!
  • Prep time: 5 minutes
  • Cook time: 5-10 minutes
  • Total time: 20 minutes

Yield: 4 Servings

Categories: Carole's Concoctions, Heirloom Recipes

Tags: scallops, seafood, shellfish, rioja, ana fabiano, gluten-free, heirloom recipe, carole murko