Seared Scallops
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
5
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Calories
126 kcal
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Course
Main Course
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Cuisine
American
Seared Scallops
Description
This method begins with patting sea scallops dry and seasoning them simply with salt and pepper. Cooking in a hot skillet with oil and butter develops a crisp, golden crust without overcooking the inside, which remains tender and slightly opaque. Quick, careful flipping ensures even browning and avoids toughening.
Scallops cook very rapidly; the recipe suggests using a touch test to check doneness — they should feel firm with slight bounce but not hard. Garlic butter served alongside enhances the scallops’ buttery, savory notes without overpowering their natural flavor.
For best results, use “dry” scallops that have not been soaked in preservatives, as they sear better. Frozen scallops should be thawed completely before cooking. The recipe yields about 1.5 pounds, suitable for multiple servings or a seafood appetizer.
Ingredients
- 1 ½ lbs sea scallops
- salt
- black pepper
- 1 Tablespoon butter
- 1/2 Tablespoon olive oil
- garlic for serving
- butter for serving
Instructions
- Prep Scallops: Pat them dry thoroughly with paper towels. (If necessary, remove the small side muscle from the scallops.) Season with salt and pepper.
- Cook: Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
- Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
- Test for Doneness: Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
- Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
- Serve sauce over scallops. Garnish with fresh chopped parsley, if desired. Store leftover scallops in the fridge for up to 2 days.
Notes
- Use dry scallops if possible for best sear and flavor; they are not soaked in preservatives.
- Thaw frozen scallops fully before cooking; thaw quickly in ice water or overnight in the refrigerator.
- Fresh scallops have little fishy odor; avoid any with strong smells.
- Remove side muscle from scallops if present to avoid toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 551mg | 23% |
| Potassium | 280mg | 6% |
| Sugar | 0.002g | 0% |
| Vitamin A | 74IU | 1% |
| 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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