Seared Scallops
Elevate your seafood repertoire with this easy and elegant Seared Scallops recipe, perfect for a quick dinner or a special occasion. Featuring tender sea scallops expertly seared to golden perfection, this dish boasts a harmonious blend of flavors from rich unsalted butter, zesty lemon juice, and fragrant minced garlic. The secret to achieving the ideal caramelized crust lies in patting the scallops dry and adjusting the heat meticulously. Enhanced with a silky pan sauce and a sprinkle of fresh parsley, these scallops are as visually stunning as they are delicious. Ready in just 20 minutes, this restaurant-worthy meal is a savory treat guaranteed to impress. Keywords: seared scallops, seafood recipe, quick dinner idea, pan sauce, lemon garlic scallops.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 whole lemon, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the scallops dry with paper towels to ensure they get a good sear. If there's excess moisture, the scallops will steam instead of sear.
Season the scallops on both sides with salt and black pepper.
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Once the butter has melted and starts to bubble, add the scallops in a single layer, ensuring they are not touching. Sear for 2-3 minutes, until the underside is golden brown and they easily release from the pan.
Flip the scallops and add another 1 tablespoon of butter, along with the minced garlic, swirling the butter around the pan.
Continue to cook the scallops for another 2-3 minutes, until the sides are firm but the centers are still opaque and tender to the touch.
Transfer the scallops to a plate and set aside.
Reduce the heat to low, then add the juice of one lemon to the pan, using a spatula to scrape up any brown bits. Add the remaining tablespoon of butter and stir until melted.
Return the scallops to the pan for a quick toss in the sauce and then remove from heat.
Serve the scallops immediately, drizzling the pan sauce over them and garnishing with fresh parsley.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1337 mg | 28% | |
*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.
