Description
Seared Scallops are a simple yet elegant dish made by quickly cooking scallops in a hot pan to achieve a golden crust while keeping the center tender and juicy.
Ingredients
Scale
- 1 lb sea scallops, patted dry
- 2 tbsp olive oil or unsalted butter
- Salt and black pepper, to taste
- 1 clove garlic, minced (optional)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Pat scallops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil or butter in a large skillet over medium-high heat until shimmering or melted.
- Place scallops in the skillet without crowding. Sear for 2–3 minutes without moving them, until a golden crust forms.
- Flip and sear the other side for another 1–2 minutes until just cooked through.
- Optional: Add garlic in the last 30 seconds for extra flavor.
- Remove from heat, drizzle with lemon juice, and sprinkle with lemon zest and parsley.
- Serve immediately over risotto, salad, or with vegetables.
Notes
- Ensure scallops are very dry before cooking for the best sear.
- Use a cast iron or stainless steel pan for optimal browning.
- Do not overcook; scallops should be opaque and slightly springy.
Nutrition
- Serving Size: 1/4 lb scallops
- Calories: 180
- Sugar: 0g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 45mg