Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Holidays menu Go to Holidays
Back Back to Holidays menu
Europe
Africa
Asia
North America
South America
Caribbean
Back Back to Holidays menu
Other holidays
Back Back to Holidays menu
Holiday offers
Back Back to Holidays menu
Planning your holiday
Book with confidence
Travelling with us
Back Back to Cruise menu Go to Cruise
Back Back to Cruise menu
Ocean cruise destinations
River cruise destinations
Sailing from UK
Back Back to Cruise menu
Back Back to Cruise menu
Back Back to Cruise menu
Our blogs
Ocean cruise blogs
River cruise blogs
Back Back to Cruise menu
Cruise offers
Back Back to Cruise menu
Back Back to Saga Money Go to Saga Money
Back Back to Saga Money
Equity release
Here to help
Useful articles
Back Back to Saga Money
Saga Savings
Existing customers
Back Back to Saga Money
Legal Services
Back Back to Saga Money
Mortgages
Back Back to Saga Magazine menu Go to Magazine
Back Back to Magazine
Back Back to Magazine
Back Back to Magazine
Back Back to Saga Magazine menu
Search Magazine…
Search Magazine

Scallops with lemon and parsley sauce

Diana Henry / 26 February 2016

Diana Henry's recipe for pan-fried scallops in a simple sauce makes a great lunch, starter or light meal.

Scallops with lemon and parsley sauce
Scallops with lemon and parsley sauce

Cooking time

10 minutes

Serves

2

Ingredients

  • 8 scallops
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 3 anchovies
  • 1 tbsp capers
  • 2 tbsp lemon juice
  • ½ tbsp chopped parsley
  • Salt and pepper to taste

Method

Slice the garlic cloves and sauté in 2 tbsp olive oil till pale gold. 

Chop the anchovies, add to the pan and cook for 45 seconds or so. 

Add the capers capers, lemon juice and chopped parsley. 

Brush the scallops with olive oil, season and cook in a very hot pan for a minute each side, then another 30 seconds, or until just cooked through. 

Serve the scallops with the pan juices and the warm dressing.

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

Related Articles

Related Topics

Save 50% at Vintage by Saga

Enjoy a generous 50% saving on your first Vintage Wine Club 12 bottle selection, available today for just £4.99 a bottle + P&P. T&Cs apply.

Find out more
Saga Home Insurance

Over a million people already benefit from our cover. Over 50? Click here to get a quote.

Find out more

Diana Henry

Diana Henry is a food writer and has written for Saga Magazine and the Sunday Telegraph, and can often be heard on BBC Radio 4.