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Pan-Seared Scallops

Pan-Seared Scallops

Discover how to make perfect Pan-Seared Scallops with this easy recipe. Impress your guests with a gourmet dish ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 units fresh scallops
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic finely chopped
  • 1 shallot shallot finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley chopped
  • to taste salt
  • to taste pepper

Equipment

  • Large skillet
  • Tongs
  • Wooden spoon
  • Sharp knives

Method
 

  1. Rinse the scallops gently under cold water and pat them dry with paper towels.
  2. Sprinkle the scallops lightly with salt and pepper.
  3. In a large skillet, heat the olive oil and one tablespoon of butter over medium-high heat until the butter foams.
  4. Place the scallops in the pan, making sure they don’t touch, and cook undisturbed for 2-3 minutes per side.
  5. Once the scallops are done, set them aside and toss in the garlic and shallot, cooking for 1-2 minutes until fragrant.
  6. Pour in the lemon juice to deglaze the pan, scraping up the browned bits.
  7. Add the remaining butter to create a sauce, stirring gently to combine.
  8. Sprinkle the scallops with parsley and spoon the sauce over before serving.

Nutrition

Calories: 200kcalCarbohydrates: 3gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 300mgPotassium: 400mgSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

It's important to use “dry” scallops for better caramelization. If you have leftovers, store them in an airtight container in the fridge for up to two days and reheat gently. Consider pairing these scallops with roasted vegetables or creamy risotto for a complete meal. Enjoy the cooking experience and feel free to experiment with flavors!
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