Stuffed Scallops

Stuffed Scallops


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Spinach, cilantro and garlic get stuffed into each scallop with some lemon juice and white wine on top.

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Time needed

4 min preparation + 4 min cooking

Serving Size / Yield

4 servings


  • 28 sea scallops
  • 3 Tbs. chopped fresh spinach
  • 1 Tbs. chopped cilantro
  • 1 Tbs. minced garlic
  • 1 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 1/2 C. white wine

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With a sharp knife, slice each scallop almost in half lengthwise, leaving a hinge. Combine spinach, cilantro, garlic and lemon juice in small bowl. Spoon mixture between each of the scallops and press together to seal. Heat oil in non-stick skillet and add scallops. Brown on each side, then remove from skillet and add wine. Heat through and place scallops back in skillet. Turn scallops occasionally and cook until opaque. Excellent

served with rice pilaf or fresh steamed vegetables.

Yield: 7 servings (1 servings equals 4 scallops)

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