5.0 from 9 votes
Pan Fried Scallop Recipe
Tender Pan Seared Scallops are cooked to perfection and smothered in a flavorful lemon garlic butter sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 228 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 1 to 1 1/4 pound dry sea scallops
- salt and ground black pepper
- 2 tablespoons olive oil
- 3 tablespoon butter divided
- 2 garlic cloves finely minced
- 1/4 cup white wine or broth
- 1/4 cup chicken broth
- 2 tablespoon fresh lemon juice
- 1 tablespoon capers drained
- 2 tablespoons parsley chopped
- Lemon slices or lemon wedges for serving
Instructions
- Remove the side muscle from the scallops (if still attached).
- Pat dry the scallops thoroughly with paper towels.
- Season the scallops with salt and pepper.
- In a large sauté pan or skillet, heat the olive oil over medium-high heat until sizzling. Add the scallops in a single layer. You may need to do this in batches to not overcrowd the pan.
- Lower the heat to medium and without moving them, allow the scallops to brown lightly and form a golden brown crust underneath. This should take about 2-3 minutes. Flip the scallops and brown lightly on the other side, about 2 minutes or until cooked through (they will look opaque with a golden crust). Remove scallops from the skillet and transfer them to a plate. Keep them warm.
- Melt 2 tablespoons of butter in the same pan. Add the garlic and cook, stirring for about a minute, making sure the garlic doesn’t get brown.
- Add the wine and broth and with a wooden spoon scrape any browned bits from the bottom of the pan. Cook until the wine/broth mixture has reduced by half, about 2-3 minutes.
- Stir in the remaining butter, lemon juice and capers and turn the heat to low.
- Return the scallops to the pan and warm them up for about 2 minutes. Remove from the heat. Add the parsley and season to taste.
- Serve immediately with lemon slices.
Cup of Yum
Notes
- Make sure you purchase "dry" scallops. Dry scallops have not been soaked in a food grade chemical so they will sear properly.
- To achieve a nice thick golden brown crust on the scallops, dust the scallops with flour (about 2 - 3 tablespoons of all-purpose flour), then season them with salt and black pepper. Continue with the recipe as written.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
5g
(2%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
721mg
(30%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
469IU
(9%)
Vitamin C
7mg
(8%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 721mg | 30% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.