Pan Seared Scallops
These Pan Seared Scallops taste so fancy they’re restaurant-worthy. Not to worry, however: they’re easy to make and completely family-friendly. A garlic herb butter ensures they’re delicious for just about everyone!
Servings: 4
Calories: 157kcal
Ingredients
- 14-16 large sea scallops thawed, 1.25 pounds
- salt to taste
- pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons salted butter softened
- 1.5 tablespoon lemon juice
- 2 cloves garlic minced
- 1/2 tablespoon fresh parsley chopped
Instructions
- Use a paper towel to pat the scallops dry. Season with salt and pepper.
- In a small bowl, mash together the butter, lemon juice, garlic, and parsley. Set aside.
- Heat olive oil in a large pan or skillet over medium-high heat until hot. Add the scallops in a single layer without having them touch (work in batches if needed).
- Fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and immediately add the garlic herb butter to the pan around the scallops. Sear the scallops for 2-3 more minutes, basting them with the butter, until a crust forms on the other side and scallops are cooked through.
- Remove from skillet and transfer to a plate.
- Serve over rice, pasta, or with steamed vegetables.
Nutrition
Calories: 157kcal | Carbohydrates: 4g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 457mg | Potassium: 232mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.5mg