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Pan-Seared Scallops

Pan-Seared Scallops

Pan-Seared Scallops are a luxurious yet surprisingly easy dish to prepare in just 10 minutes. With their golden-brown crust and tender, melt-in-your-mouth interior, these scallops are a true culinary delight. Whether served as an elegant appetizer or the star of a main course, this recipe is sure to impress. Plus, it fits perfectly into your collection of high protein recipes, making it a healthy and indulgent choice.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4 People
Calories 255 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 ¼ pounds scallops
  • 3 tablespoons unsalted butter divided
  • 4-5 cloves garlic large minced, or 1 ½ tablespoons minced garlic
  • ¼ teaspoon salt to taste
  • ¼ teaspoon ground black pepper to taste
  • ¼ cup dry white wine or broth
  • 2 tablespoons lemon juice
  • ¼ cup parsley chopped

Instructions
 

Prepare the Scallops

  • If using frozen scallops, thaw them in cold water.
  • Remove the small side muscle if attached.
  • Thoroughly pat the scallops dry with paper towels. Moisture prevents proper searing.

Heat the Pan

  • Heat olive oil in a large skillet over medium-high heat until it shimmers.
  • Ensure the pan is hot before adding the scallops to create a perfect sear.

Season and Sear

  • Season the scallops with salt and pepper just before cooking.
  • Place the scallops in the pan in a single layer, ensuring they are not crowded.
  • Sear for 2-3 minutes on one side without moving them until a golden crust forms.
  • Flip the scallops and cook for another 1-2 minutes on the other side.

Make the Lemon Garlic Butter Sauce

  • Remove the scallops from the pan and set aside.
  • Lower the heat and melt 2 tablespoons of butter in the same pan.
  • Add minced garlic and sauté until fragrant (about 1 minute).
  • Pour in white wine (or broth) and lemon juice, simmering until the liquid reduces by half.
  • Stir in the remaining butter for a smooth, glossy finish.

Finish and Serve

  • Return the scallops to the pan to warm through gently.
  • Garnish with freshly chopped parsley and an extra squeeze of lemon juice if desired.
  • Serve immediately for the best taste and texture.

Notes

  1. Use Dry Scallops: Avoid water-treated (wet) scallops, as they won’t sear properly.
  2. Pat Dry Thoroughly: Any moisture will prevent that signature golden crust.
  3. Don’t Overcrowd the Pan: Leave space between scallops for even cooking.
  4. Timing Matters: Scallops cook quickly—overcooking results in a rubbery texture.

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Keyword Hight protein, low carb, Quick and easy