5.0 from 126 votes
Pan Seared Sea Scallops Recipe
If you love seafood, then you will absolutely love this pan seared sea scallops recipe that cooks in under 5 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 262 kcal
Course:
Main Course
Cuisine:
French , American
Ingredients
- 8 ounces softened unsalted butter + 2 tablespoons
- ½ peeled and finely minced shallot
- 2 finely minced cloves of garlic
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme
- ¼ cup chopped fresh parsley
- Juice and zest of 1 lemon
- 1 pound U12 sea scallops foot removed
- 2 tablespoons oil
- 1/3 cup white wine
- sea salt and fresh cracked pepper to taste
Instructions
- In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
- Next, add in the lemon juice and mix until combined, about 1 minute.
- Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
- Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
- Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
- Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
- Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
- Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
- Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
- Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!
Cup of Yum
Notes
- Chef Notes:
- Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
- How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.
- How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.
- Scallops are meant to be eaten at a more medium-internal temperature.
- They will overcook very quickly and become very chewy.
- If you have the option always buy dry-packed scallops.
- Also, try serving the scallops with a simple beurre blanc.
- There will be plenty of herb compound butter leftover that is perfect for freezing.
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
5g
(2%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
448mg
(19%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
542IU
(11%)
Vitamin C
4mg
(4%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 448mg | 19% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.