Andy Garcias Sauteed Scallops Recipe

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Servings: 1


Cost per recipe $21.12 view details
  • and spring vegetables
  • 3 Tbsp. extra virgin olive oil
  • 2 sm leeks, white and tender green parts, well washed and thinly sliced
  • 2 x cloves garlic, chopped
  • 2 tsp finely minced, peeled fresh ginger
  • 1 x red pepper, trimmed, seeded and julienned
  • 8 ounce sugar snap peas, strings removed
  • 1/2 c. chicken broth or possibly clam broth
  • 1/2 tsp salt
  • 1 1/2 lb sea scallops (or possibly small bay scallops), rinsed in cool water and patted dry Flour, for dredging scallops
  • 1 Tbsp. cool unsalted butter, cut up
  • 2 Tbsp. snipped fresh chives


  1. In a 10 inch covered saute/fry pan, heat 1 Tbsp. oil over medium heat. Add in leeks, garlic and ginger, and cook, stirring frequently, till leeks are tender, about 7 min. Add in red pepper and sugar snap peas and cook till vegetables are crisp-tender, about 3 min. Add in broth and salt, and bring to a boil; remove from heat. Meanwhile, in a separate 14 inch non-stick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Dredge scallops in flour, shaking off excess, and saute/fry, turning scallops over as they color, till golden and cooked through, about 2 min. Add in scallops to vegetable mix and swirl to combine. Remove pan from heat and swirl in butter till it has melted.
  2. Add in chives and serve.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1193g
Calories 1204  
Calories from Fat 514 43%
Total Fat 58.11g 73%
Saturated Fat 13.6g 54%
Trans Fat 0.0g  
Cholesterol 255mg 85%
Sodium 2463mg 103%
Potassium 2999mg 86%
Total Carbs 42.33g 11%
Dietary Fiber 8.8g 29%
Sugars 13.21g 9%
Protein 123.1g 197%
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