Scallops Charleston

Experience coastal elegance with Scallops Charleston, a refined seafood dish that combines tender, golden-seared sea scallops with a velvety sherry cream sauce. This quick and impressive recipe is perfect for dinner parties or date nights, featuring the harmonious flavors of fresh herbs, aromatic shallots, and a hint of zesty lemon. The sauce, enriched with dry sherry, heavy cream, and a splash of chicken or fish stock, brings a luxurious touch to the plump scallops, while the fragrant thyme and parsley add a fresh finish. Ready in just 35 minutes, this restaurant-quality dish pairs beautifully with crusty bread, rice, or sautéed vegetables, making it a versatile yet indulgent main course. Perfect for seafood lovers, Scallops Charleston is your next go-to recipe for an effortless gourmet dining experience.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound large sea scallops
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 small, finely diced shallots
• 2 minced garlic cloves
• 0.25 cup dry sherry
• 0.5 cup heavy cream
• 0.25 cup chicken or fish stock
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 tablespoon lemon juice
• 1 teaspoon or to taste salt
• 0.5 teaspoon or to taste black pepper

Directions

Step 1

Pat the sea scallops dry with a paper towel. Season them on both sides with salt and black pepper.

Step 2

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 3

Add the scallops in a single layer, making sure not to overcrowd the pan. Sear them for 2-3 minutes per side, or until a golden crust forms. Remove the scallops from the pan and set aside.

Step 4

Reduce the heat to medium, and add the remaining 2 tablespoons of butter to the skillet.

Step 5

Add the diced shallots to the skillet and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Pour in the dry sherry, and use a wooden spoon to deglaze the pan, scraping up any browned bits from the bottom.

Step 7

Stir in the heavy cream and chicken or fish stock. Bring the mixture to a gentle simmer, letting it thicken slightly, about 3-4 minutes.

Step 8

Add the fresh parsley, thyme leaves, and lemon juice to the sauce. Stir to combine.

Step 9

Return the seared scallops to the skillet, spooning some of the sauce over them. Allow them to heat through for 1-2 minutes.

Step 10

Serve the scallops immediately, garnished with additional parsley if desired. Pair with rice, crusty bread, or a side of sautéed vegetables for a complete meal.

Nutrition Facts

Serving size	(873.4g)

Amount per serving	% Daily Value*
Calories	1698.2

Total Fat 120.1g	0%
Saturated Fat 57.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 430.0mg	0%
Sodium 5665.2mg	0%
Total Carbohydrate 41.6g	0%
Dietary Fiber 2.7g	0%
Total Sugars 5.3g
Protein 96.3g	0%

Vitamin D 0IU	0%
Calcium 97.7mg	0%
Iron 3.7mg	0%
Potassium 1825.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 23.6%

Carbs: 10.2%