• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Sauteed Scallops with Mint and Carrots

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 2 ts Vegetable oil
  • 3/4 lb Scallops (large sea
  • -scallops); cut in half or
  • -quarters
  • 1 Carrot; cut into julienne
  • -strips
  • 1/4 c White wine or water
  • 1/4 c Chopped fresh mint leaves
  • Salt and pepper
  • Mint sprigs; (for garnish)


Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook just to brown the outside without cooking
through, about 1 minute. Transfer the scallops to a plate and set aside.

Add the julienne carrot to the skillet with the white wine and cook until
the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle
the chopped mint over, return the scallops to the skillet and cook,
stirring, until the scallops are just opaque through, 2 to 4 minutes.
Season to taste with salt and pepper. Spoon the scallops onto individual
plates, garnish with sprigs of mint and serve immediately.

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