Seared Scallops
These seared scallops come together in a few short steps! It's so easy to make restaurant-worthy scallops at home with this recipe!
Servings 4 servings
Calories 164kcal
Equipment
- Large skillet
- Tongs
Ingredients
- 1 pound large sea scallops (about 16) (450g)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Remove the side muscle from scallops, if still attached. Pat the scallops dry with paper towels. Season with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add the scallops and sear until golden brown, about 3 minutes.
- Gently turn each scallop using tongs. Add the butter and garlic. Cook, basting the scallops with butter, until golden, about 2 minutes. Remove from the heat. Add lemon juice and swirl to mix in. Garnish with parsley.
Video
Notes
- Make sure the scallops are not crowded or touching each other in the pan during cooking. The scallops will boil instead of sear if they’re too close.
- Try not to disturb the scallops once placed in the skillet for the best sear. You want continuous contact with the skillet for the best browning.
- It’s important to give the pan and oil time to heat up. The scallops should sizzle when you add them to the pan, so they’ll get a nice sear.
- Scallops cook quickly, so make sure you have all your ingredients measured and ready to go as soon as you start.
- Remove the scallops from the pan once done so it doesn’t continue cooking from the pan’s residual heat.
Nutrition
Calories: 164kcal | Carbohydrates: 5g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 592mg | Potassium: 254mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg