Description
A quick and easy recipe for pan-seared scallops with a rich brown crust and tender center, perfect for a fast dinner or special occasion.
Ingredients
Scale
- 12 large scallops (dry-packed preferred)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt & freshly ground black pepper to taste
- 1 lemon (optional)
- Fresh parsley (optional)
Instructions
- Pat each scallop thoroughly dry with paper towels. Season both sides generously with salt and pepper.
- Place a heavy-bottomed pan (cast iron or stainless steel) on high heat. Add the olive oil and heat until it shimmers, about 90 seconds.
- Carefully place the scallops in the hot pan, ensuring there is space between each one. Let them sear undisturbed for 1-2 minutes until a golden crust forms.
- Flip the scallops using tongs. Add the butter to the pan and tilt the pan to baste the scallops with the melted butter for the last 30 seconds of cooking.
- Transfer the seared scallops to a plate and let them rest for 1 minute. Squeeze fresh lemon juice over the top and sprinkle with fresh parsley, if desired.
Notes
Keep the scallops dry and avoid overcrowding the pan for the best results. Adjust cook time as needed to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pan Searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 45mg