Sea Scallops With Almond Sauce

By Mark Bittman

Total Time
15 minutes
Rating
4(26)
Notes
Read community notes

Featured in: THE MINIMALIST; Scallops, Plus Crunch

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:3 to 4 servings
  • 1tablespoon olive oil
  • 2tablespoons butter
  • About 1½ pounds sea or bay scallops
  • Salt
  • Pinch cayenne pepper
  • ⅓cup roughly chopped almonds, skin on
  • ¾cup dry white wine
  • Chopped parsley for garnish, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

304 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 23 grams protein; 671 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you're using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)

  2. Step 2

    Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.

Ratings

4 out of 5
26 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
Karen

4/2024 Used hard cider for the sauce (we make our own.) Delicious! I used vegan butter, and it worked fine. I used sliced almonds, because that is what I had.

Sooz

Simple and very tasty. I used a Penzey's spice combo instead of cayenne, which I thought let the scallop flavor show through a bit more. Definitely on the menu rotation.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Mark Bittman

Trending on Cooking

Cooking Guides