Seared Scallops Recipe
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
4
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Calories
190 kcal
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Course
Main Course, Appetizer
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Cuisine
International
Seared Scallops Recipe
Description
The Seared Scallops Recipe begins by rinsing and drying large sea scallops to ensure a clean and dry surface for proper searing. The scallops are cooked in a hot skillet with melted butter and olive oil, which creates a brown, caramelized exterior while locking moisture inside. Cooking each side for three to five minutes forms a firm texture without overcooking. For added richness, the skillet can be deglazed with chicken stock or broth and combined with minced garlic, diced shallots, butter, and seasoning to form a simple pan sauce, gently cooked until shallots soften. This dish combines tender, sweet scallops with a buttery and aromatic sauce, suitable for elegant dinners or special occasions.
Ingredients
- 1 pound sea scallops large
- 1 tablespoon butter salted
- 1 tablespoon olive oil
For the pan sauce: (optional)
- 1/4 /4 cup chicken stock or broth
- 2 tablespoons butter salted
- 1 clove garlic minced
- 1 medium shallot finely diced
- salt to taste
- black pepper to taste
Instructions
- Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
- Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
- Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
- Remove the scallops from the skillet to a serving platter and keep warm.
For the Pan Sauce:
- Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 50mg | 17% |
| Sodium | 541mg | 23% |
| Potassium | 248mg | 5% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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