Comida Kraft
Recipe Box

Pan-Seared Scallops for Two

Pan-Seared Scallops for Two is rated 4.111111111111111 out of 5 by 18.
Prep Time
20
min.
Total Time
50
min.
Servings

2 servings

Discover a tasty scallops dish for two, featuring our no-fail method for tangy, delicate seared scallops, served with tender green beans & toasted almonds.

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What You Need

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Make It

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  • Pour 2 Tbsp. dressing over scallops in shallow dish; turn to evenly coat both sides of each scallop. Refrigerate 30 min. to marinate.
  • Cook beans in remaining dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Top with nuts. Remove from heat; cover to keep warm.
  • Remove scallops from marinade; discard marinade. Heat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned on both sides. Serve with the beans.

Gluten Aware

This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.

Substitute

Substitute 2 skinless salmon fillets (1/2 lb.) or 1/2 lb. uncooked peeled deveined large shrimp for the scallops. Note, some fish is treated during processing to retain moisture upon thawing. Use untreated fish if possible since it has significantly less sodium (400mg less per 100g) than treated fish.

Substitute

Prepare using thawed frozen green beans.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 230
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 45mg
Sodium 1010mg
Carbohydrate 17g
Dietary fiber 4g
Sugars 3g
Protein 27g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Easy-yes. Easy-yes. Yummy-yes, but I love scallops and green beans so I'm easy to please. From a recipe perspective, though, it was just okay. The italian dressing did not infuse much flavor into the scallops...maybe just a lighter alternative to butter?? And maybe stick with fresh scallops - mine were frozen then thawed but there was so much liquid in the scallops that when I sauteed them there was about 1/4 inch of liquid in the pan so there was no chance of browning the scallops which I would have liked. And I don't know what I'm doing wrong, but when I sautee green beans for 5 minutes, they are no different than raw. I had to steam them first to get the softer consistency i wanted, THEN I sauteed them in the dressing with the almonds and it was good.
Date published: 2008-03-17
Rated 5 out of 5 by from Of all things that surprised me in this recipe, it was the Kraft dressing. Of all things that surprised me in this recipe, it was the Kraft dressing. I was skeptical since I rarely like lite Italian dressings. I did like it though! I even did a taste test with another well known lite Italian, and Kraft won out. The green beans were GREAT - except I did have to cook them longer than the recipe said as they were fresh. I tried this recipe with scallops from 2 different retailers and the best were those that were previously frozen, thawed and drained before and after marinating. Possibly because they were frozen right off the boat, and not soaked in phosphate solution, they came out less fishy. Well the dressing worked perfect with the green beans, however I thought it only added a little to the scallops. I did like this recipe and will share with my friends and make again though.
Date published: 2009-01-03
Rated 4 out of 5 by from I was skeptical about the green beans, but the Italian dressing on them was really good. I was skeptical about the green beans, but the Italian dressing on them was really good. I used frozen scallops full of water, so they were more like steamed than seared. Eating a bite of green beans at the same time as a scallop was a taste sensation. Next time, maybe i will try putting the lemon on the scallops instead of the beans.
Date published: 2010-05-05
Rated 4 out of 5 by from Glad to find a good and easy recipe for scallops! Glad to find a good and easy recipe for scallops! Substituted Zesty Italian and canned green beans (drained) because it was what I had. Served it with rice. Would like to make again with fresh green beans.
Date published: 2010-08-05
Rated 4 out of 5 by from This was a very delicious meal! This was a very delicious meal! I subsituted the green beans for Springtime Asparagus (found on this site). I also had a pound of sea scallops which made this a perfectly porportioned meal for two.
Date published: 2009-05-15
Rated 5 out of 5 by from had a chance to view your magazine for the first time this week. had a chance to view your magazine for the first time this week. I fixed this for our girls night--what a hit. I am cooking it tonight for my husband--I am sure that he will love it
Date published: 2007-04-11
Rated 1 out of 5 by from I thought the scallops were good but it may have just been my craving for some kind of seafood. I thought the scallops were good but it may have just been my craving for some kind of seafood. I did not like the green beans at all. This will not be made again in my house.
Date published: 2010-01-06
Rated 2 out of 5 by from This was just alright. This was just alright. For as expensive as scallops are, this recipe did not really make them taste that great, and I felt it was kind of a waste.
Date published: 2009-09-07
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