Seared Scallops With Briny Tartar Sauce Recipe

Name: Seared Scallops With Briny Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light mayonnaise preferably Hellmann's Light; 1/2 cup low fat plain yogurt; 1/4 cup flat leaf parsley minced; 2 tablespoons lemon juice; 1 1/2 tablespoons cornichons finely chopped; 1 teaspoon brine cornichon; 1 tablespoon capers; 1 teaspoon caper brine; 1/2 teaspoon grated lemon zest; 1/2 teaspoon salt plus more for seasoning the scallops; freshly ground black pepper; 1 1/2 pounds sea scallops large; 1 tablespoon macadamia nut oil

Servings: persons

1/2 cup light mayonnaise preferably Hellmann's Light
1/2 cup low fat plain yogurt
1/4 cup flat leaf parsley minced
2 tablespoons lemon juice
1 1/2 tablespoons cornichons finely chopped
1 teaspoon brine cornichon
1 tablespoon capers
1 teaspoon caper brine
1/2 teaspoon grated lemon zest
1/2 teaspoon salt plus more for seasoning the scallops
freshly ground black pepper
1 1/2 pounds sea scallops large
1 tablespoon macadamia nut oil

1
In medium bowl or measuring cup, combine mayonnaise, yogurt, parsley, lemon juice, cornichons, cornichon brine, capers, caper brine, lemon zest, salt, and pepper; blend well.
2
Place scallops in colander and rinse under cold running water to eliminate any grit. Pat dry thoroughly between layers of paper towels and transfer to medium-sized bowl. Add oil and toss to coat. Season generously with salt and pepper.
3
Heat large nonstick skillet over medium-high heat. When hot, add scallops 1 at a time-- distributing them around skillet so they do not touch. Scrape any remaining oil onto scallops.
4
Cook until golden brown on both sides, about 6 minutes total. For best results, turn only once--using a plastic spatula to loosen them without losing the crust. Serve immediately, with a dollop of the sauce.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1/2 cup light mayonnaise preferably Hellmann's Light, 1/2 cup low fat plain yogurt, 1/4 cup flat leaf parsley minced, 2 tablespoons lemon juice, and more.

Yes, Seared Scallops With Briny Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Seared Scallops With Briny Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions