Seared Scallops with Garlic Butter
User Reviews
5
-
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
206 kcal
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Course
Main Course
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Cuisine
American
Seared Scallops with Garlic Butter
Description
This recipe uses fresh dry-packed sea scallops, pat-dried and seasoned before being seared in olive oil over high heat to create a crisp, caramelized exterior. Cooking the scallops in a single layer without crowding ensures proper browning instead of steaming. After removal, a garlic-infused butter sauce with fresh lemon juice and chopped herbs is quickly made in the same pan.
The scallops are returned briefly to the sauce to coat them in flavor and retain moisture. The plating is finished with lemon wedges and extra herbs for garnish. The balance of buttery richness, garlic aroma, bright citrus acidity, and tender scallop texture defines the dish.
This dish should be eaten immediately to enjoy scallops at optimal tenderness. Leftovers can be refrigerated for up to two days and gently reheated on the stove over low heat to avoid overcooking.
Ingredients
- 1 1/4 pounds sea scallops preferably fresh dry packed scallops
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 1 teaspoon garlic minced
- 2 teaspoons lemon juice
- 2 teaspoon fresh herbs plus more for garnish, chopped
- lemon for garnish, wedges
Instructions
- Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
- Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
- Remove the scallops from the pan. Melt the butter in the pan.
- Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
- Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.
Notes
- Cook scallops in a single layer without crowding to get a proper sear and avoid steaming.
- Serve scallops immediately after cooking to enjoy their tender texture.
- If reheating leftovers, warm scallops gently over low heat to prevent overcooking and rubbery texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 631mg | 26% |
| Potassium | 291mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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