Description
Pan-Seared Scallops are an elegant, quick-cooking dish with a golden-brown crust and tender, buttery interior. Perfect for a gourmet dinner or special occasion, this recipe is simple yet sophisticated.
Ingredients
Scale
- 1 lb large sea scallops, dry-packed
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil or high smoke point oil
- 1 tbsp unsalted butter
- 1 clove garlic, minced (optional)
- 1 tbsp lemon juice
- 1 tbsp chopped parsley or chives (for garnish)
Instructions
- Pat scallops dry thoroughly with paper towels. Season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat until hot and shimmering.
- Place scallops in the skillet without overcrowding. Sear undisturbed for 2–3 minutes until a golden crust forms.
- Flip scallops and cook for another 1–2 minutes until just opaque in the center. Remove and set aside.
- (Optional) Add garlic to the pan and cook for 30 seconds, then deglaze with lemon juice.
- Stir in butter to create a pan sauce. Spoon over scallops.
- Garnish with parsley or chives and serve immediately.
Notes
- Use dry-packed scallops for best sear and texture.
- Do not move scallops while searing to ensure a golden crust.
- Deglaze pan with white wine for added flavor in the sauce.
- Serve with risotto, puréed cauliflower, or grilled vegetables.
- Remove the tough side muscle from scallops before cooking.
Nutrition
- Serving Size: 1 main portion
- Calories: 220
- Sugar: 0g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 55mg