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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




  • 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


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.

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.