Scallops by Wholly Guacamole® brand

Getting tired of the same old same old? The makers of Wholly Guacamole® dip have come up with some great new recipes that are sure to spice up any meal. One of their favorites (and mine) is zesty sea scallops. This recipe is simple enough for a weeknight, but so full of flavor, you’ll want to make it for all your special occasions.

Scallops by Wholly Guacamole

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Yield: 3 servings


  • 1 pound sea scallops, cut in half horizontally.
  • 1/2 cup all purpose flour
  • 1/2 stick butter
  • 1/2 cup parsley, chopped
  • 2 garlic cloves, minced
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup dry white wine
  • 1/2 cup Wholly Salsa® Avocado Verde Dip
  • 3 to 4 cups basmati rice (cooked)
  • Salt and pepper to taste


  1. Cook the basmati rice according to the package directions or warm up left over rice, enough for 3 servings. This is a great way to use leftover rice if you have it.
  2. Pat the scallops dry with a paper towel and sprinkle with slat and pepper to taste.
  3. Take the seasoned scallops and lightly toss in the all purpose flour.
  4. In a sauté pan, over high heat, melt 1/2 the butter until sizzling.
  5. Add the scallops to the hot butter making sure every scallop has direct contact with the pan.
  6. Lower heat to medium and allow to cook for about two minutes untouched so they start to brown.
  7. After two minutes or so, gently turn and repeat the same process on the reverse side. This whole process should take about four to five minutes.
  8. Add the rest of the butter to the pan with the scallops and add in the minced garlic, lemon zest and parsley. Allow to cook for another two minutes.
  9. After two minutes, add wine and lemon juice and allow to cook for one final minute.
  10. Remove the scallops to a plate and pour the wine sauce over the rice and mix well.
  11. Add to the rice mix a 1/4 cup of Avocado Verde Salsa.
  12. Place the hot scallops over the rice and top with remaining salsa.

The fresh chopped parsley really gives this dish a bright flavor. It balances well with the richness of the wine and the sweetness of the scallops. You could easily use shrimp if nice scallops weren’t available. This is also a great way to use up leftover rice. Bon Appetite



  1. Elizabeth Matthiesen says

    I like the sound of the scallops but without the salsa for me please 😉

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