The Love Chef


Seafood Recipes


Scallops offer a truly different taste if naked and pampered in an Olive oil bath, perfumed by garlic and onion.  Do not overcook.

            1 pound bay scallops or sea scallops, cut into quarters
            1 small yellow onion, chopped
            1 clove garlic, crushed
            2 tablespoons Colavita Extra Virgin Olive Oil
            ¼ teaspoon dried sage or ¼ teaspoon chopped fresh sage
½ cup white wine
4 fresh ripe plum tomatoes, chopped
            1 teaspoon lemon juice
            ½ teaspoon white pepper
1 tablespoon chopped fresh Italian parsley
            Salt to taste (optional)

Serves 4

In a medium skillet, sauté the onion and garlic in the
Colavita Extra Virgin Olive Oil until soft. Add the scallops and sauté lightly until opaque; do not overcook. Remove the scallops and keep warm.

Add the sage, wine, tomatoes, lemon juice, pepper, parsley, and salt to the skillet. Boil over high heat for 3 to 5 minutes until reduced slightly.

Return the scallops to the skillet, remove from the heat to marry with the sauce. Serve immediately.

Per Serving:
Calories 163 Protein 10.2 grams Carbohydrate 6.6 grams
Fiber 1.2 grams Fat 8.8 grams Net Carbs 5.4 grams 

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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