Ingredients for Pan Seared Sea Scallops
- 1 1/2 lbs sea scallops
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- Flour (not found in recipe)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
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How to Make Pan Seared Sea Scallops
- Pat the sea scallops dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and shimmering.
- Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
- Carefully place the sea scallops in the hot skillet, making sure not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and cooked through. Do this in batches if necessary.
- Remove the scallops from the skillet and set aside.
- Add the lemon juice to the skillet and swirl to deglaze, scraping up any browned bits from the bottom.
- Return the sea scallops to the skillet to coat them in the lemon butter sauce.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
34g
Carbs
4g
