Baby Scallops, Simple and Fast


2 Tbs ghee

1 bag baby scallops (1 lb) ( I purchase them frozen. Thaw and strain)

2 Tbs shallots or white onion diced small

2 cloves garlic minced

½ lemon juice

1 Tbs capers

3 Tbs green olives chopped in slices

½ roasted red bell pepper chopped small

3 Tbs fresh Italian parsley chopped small

1 Tbs white wine

½ packet, about 3 Tbs Boursin soft cheese, herbed or garlic flavor


In a frying pan on medium heat, saute the shallots and garlic for about 2 minutes.

Add the strained scallops and saute about a minute

Add juice of lemon, wine and the rest of the ingredients

Saute unti they turn from pink to white, about two - five minutes – do not overcook as they get rubbery when overcooked

Ladle onto pasta, rice, risotto, or a bed of wilted greens

Recipe Story

Scallops can be difficult to make as they cook really fast. The key to success is to have everything ready to go, all the items prepped. The beautiful thing about this recipe is that it has very little prep. I like scallops occasionally, and this recipe makes it simple for you to prepare and wow your fans!