Seared Scallops
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 see note
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Calories
190 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Seared Scallops
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This 15-minute seared scallops recipe is buttery and totally irresistible! These golden, plump scallops are bright, lemony, and low effort yet restaurant worthy.
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Ingredients
- 1 pound sea scallops see note on sizing
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt & pepper to taste
- fresh lemon juice to taste
- chopped fresh parsley optional, to taste
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Instructions
- Pat your scallops dry with paper towel. They should be very dry to get the best sear you can.
- Add the olive oil to a large skillet (preferably cast iron). It's important the scallops aren't crowded so they sear properly. You may need to do two batches. Over medium-high to high heat, let the pan get screaming hot. On my gas stove, I use the largest burner, let the skillet heat up for 5 minutes, and the oil is lightly smoking.
- Add the scallops to the pan, and do not move them around. Season them with salt & pepper as they're cooking. Cook for 2-3 minutes, add the butter to the pan, and then flip them and cook them for another minute or so while basting the butter over top. Scallops are done when they're golden on the outside and the middle is slightly translucent. They're easy to overcook.
- Take the skillet off the heat and immediately remove the scallops so they don't continue cooking. Spoon the delicious browned butter mixture over top and squeeze a little lemon juice on. Enjoy immediately with extra salt & pepper if needed and some chopped parsley if desired.
Notes
- Don't worry if your sear isn't super dark - they will still be delicious! It's more important not to overcook the scallops.
- This will serve 2 as a main course or 4 as an appetizer.
- U10 scallops are great for this recipe - that means you'll find under (less than) 10 scallops in a pound, so they are very large! U12 and U15 scallops are slightly smaller, but usually easier to find. Any of these would work, and markets and stores vary in what they carry, so I would simply look for the largest scallops you can find. They'll sometimes also be labeled as "jumbo" or "colossal". Look for dry packed, chemical-free scallops for the best sear.
- See blog post for more tips if you've never bought scallops before!
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
4g
(1%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
445mg
(19%)
Potassium
234mg
(7%)
Sugar
0.01g
(0%)
Vitamin A
178IU
(4%)
Calcium
9mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4see note
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 445mg | 19% |
| Potassium | 234mg | 5% |
| Sugar | 0.01g | 0% |
| Vitamin A | 178IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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