Pan Seared Scallops
Why go to an expensive seafood restaurant when you can make these Pan Seared Scallops at home yourself for a fraction of the cost? All it takes is a screaming hot skillet and a couple minutes to achieve the perfect golden brown crust of succulent Pan Seared Scallops that are cooked with a simple garlic butter sauce so the delicate briney flavor of the ocean isn't overwhelmed.
Servings: 4 Servings
- 12 large sea scallops about 1 ¼ to 1 ½ pounds
- Salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 3 Tablespoons salted butter
- 3 garlic cloves minced
- ¼ lemon
- Chopped parsley for garnish
Pat scallops dry on paper towels. Season with salt and pepper.
Heat a cast iron skillet or large pan over medium-high heat. Add oil and wait until it is hot.
Lay scallops in the pan, leaving space so as not to crowd them. They should sizzle immediately. Cook for 2 minutes without touching them.
Flip the scallops and immediately add the butter and garlic. Cook for another 90 seconds to 2 minutes, spooning the melting butter and garlic over the scallops, until they are browned on both sides and opaque throughout, then remove from the pan to a plate.
Squeeze the lemon over the scallop, then serve immediately with the pan juices drizzled over top.
Calories: 205kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 428mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg