Pan Seared Scallops
User Reviews
5
-
Prep Time
7 mins
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Cook Time
8 mins
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Servings
4
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Calories
129 kcal
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Course
Main Course
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Cuisine
French
Pan Seared Scallops
Description
This recipe begins by washing and drying the scallops, removing the "foot" to ensure tenderness. The scallops are seasoned with kosher salt and black pepper. Heating avocado oil in a skillet over medium-high heat creates a hot surface for an even sear without overpowering the scallops’ subtle taste.
Scallops are placed in the pan and seared for 2 to 3 minutes per side until they develop a golden-brown crust. Larger scallops benefit from searing their sides as well for even cooking. The tactile doneness test is recommended: scallops should feel firm but still tender, not hard.
They can be served immediately as an appetizer or entrée element, pairing well with light sauces or fresh sides that complement their sweet, briny flavor.
Ingredients
- 1 1/4 pounds scallops "foot" removed, large
- kosher salt
- 2 Tablespoons avocado oil scallops are so delicate in flavor, so use a mild olive oil or avocado oil
Instructions
- Wash and pat dry scallops. Remove the "foot".
- Season with salt and pepper
- On a medium high heat, sear the scallops on both sides, about 2-3 minutes per side, depending on how fat they are. If they're really large, you can also sear the sides as well. You can tell when they are done by touching them. They should be firm, but not hard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 129kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 556mg | 23% |
| Potassium | 291mg | 6% |
| Vitamin A | 4IU | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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