Sauted Scallops
Elevate your seafood game with this elegant yet incredibly easy recipe for Sautéed Scallops, perfect for a quick weeknight dinner or an impressive dinner party entrée. Tender sea scallops are perfectly seared to golden perfection in a hot skillet, locking in their natural sweetness and delicate texture. The recipe takes a flavorful turn with a rich buttery garlic-lemon pan sauce, deglazing the skillet to incorporate every bit of caramelized goodness. Finished with a sprinkle of fresh parsley, these scallops are bright, aromatic, and packed with restaurant-quality flavors in just 20 minutes. Serve them with crusty bread to soak up the luscious sauce, or pair with your favorite sides for an exquisite seafood experience. Whether you're a seasoned cook or a beginner, this seafood delight is an effortless way to impress.
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 unit Lemon (juiced)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Season both sides of the scallops with salt and black pepper.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of the unsalted butter to the pan. Allow the butter to melt and the mixture to sizzle, but not burn.
Place the scallops in the pan in a single layer without overcrowding. Sear each side for 2-3 minutes until a golden crust forms. Resist moving them around to ensure a nice crust develops.
Remove the seared scallops from the pan and set them aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Pour in the freshly squeezed lemon juice and stir to deglaze the pan, scraping up any browned bits to incorporate into the sauce.
Return the scallops to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to warm them through.
Sprinkle the scallops with chopped parsley before serving. Serve immediately for best texture and flavor.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1615 mg | 34% | |
*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.
