Pan Seared Sea Scallops
Indulge in the delicate elegance of Pan Seared Sea Scallops, a restaurant-quality dish that’s surprisingly easy to make at home in just 20 minutes! With golden, caramelized crusts and tender, buttery interiors, these scallops are seasoned simply with sea salt and freshly ground black pepper to let their natural sweetness shine. Searing them to perfection in a hot skillet with olive oil and unsalted butter creates a deeply flavorful crust, while a quick drizzle of zesty lemon-butter garlic sauce elevates each bite. Finished with a sprinkle of fresh parsley, this recipe is perfect for impressing dinner guests or enjoying a cozy yet refined seafood dinner at home. Pair these scallops with creamy risotto, roasted vegetables, or a crisp, fresh salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 1 lb large sea scallops
- 0.5 tsp sea salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
Remove the sea scallops from the refrigerator and pat them dry with paper towels. Ensure they are completely dry so they sear properly. Season both sides with sea salt and freshly ground black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering, but not smoking.
Place the scallops in the pan, spacing them apart so they are not touching. Sear undisturbed for 2-3 minutes, or until a golden crust forms on the bottom.
Carefully flip each scallop using tongs and add the unsalted butter and minced garlic to the pan. Sear the other side for another 2-3 minutes, basting the scallops with the melted butter and garlic, until they are firm to the touch and opaque in the center. Be careful not to overcook, as scallops can become rubbery.
Remove the scallops from the skillet and transfer them to a plate. Turn off the heat and immediately deglaze the pan with lemon juice, scraping up any browned bits. Stir to combine the lemon juice with the remaining butter and garlic to create a quick pan sauce.
Drizzle the lemon-butter sauce over the scallops, then garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as risotto, roasted vegetables, or a light salad.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
