How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon-Shallot Scallops (Cooking Light)?

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 1/2 lbs sea scallops, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and more.

Is Lemon-Shallot Scallops (Cooking Light) suitable as seafood?

Yes, Lemon-Shallot Scallops (Cooking Light) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Lemon-Shallot Scallops (Cooking Light)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Shallot Scallops (Cooking Light) Recipe

Name: Lemon-Shallot Scallops (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 1/2 lbs sea scallops; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoons butter; 3 tablespoons minced shallots; 1/2 teaspoon bottled minced garlic; 1/4 cup dry white wine; 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped fresh parsley; 4 lemon wedges (optional)

Try this homemade Lemon-Shallot Scallops (Cooking Light) recipe the whole family will love. Made with olive oil, scallops, salt and black pepper. Easy s…

This Lemon-Shallot Scallops (Cooking Light) relies on simple, everyday ingredients such as olive oil, sea scallops, salt and black pepper. It comes together quickly and makes 4 servings, at about 74 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Lemon-Shallot Scallops (Cooking Light)

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions