Description
These Seared Scallops are perfectly golden-crisp on the outside while tender and buttery on the inside. Cooked in a simple garlic butter sauce, they make an elegant appetizer or main dish that’s quick and restaurant-quality! Serve them over pasta, risotto, or alongside roasted vegetables for a gourmet meal at home.
Ingredients
Scale
- 1 pound large sea scallops (about 10-12 scallops)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for extra flavor)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
-
Prepare the Scallops:
- Pat the scallops completely dry with paper towels. This ensures a good sear.
- Season both sides with salt, black pepper, and smoked paprika (if using).
-
Heat the Pan:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering but not smoking.
-
Sear the Scallops:
- Place the scallops in the pan, making sure they don’t touch.
- Sear for 1½–2 minutes on the first side, until a deep golden crust forms.
- Flip and cook for another 1–1½ minutes on the other side.
-
Add Butter & Garlic:
- Reduce heat to medium-low and add 2 tablespoons butter and minced garlic to the pan.
- Spoon the melted garlic butter over the scallops for about 30 seconds.
-
Finish with Lemon Juice & Serve:
- Remove from heat and drizzle with fresh lemon juice.
- Garnish with chopped parsley and serve immediately.
Notes
- Best scallops to use: Dry-packed sea scallops give the best sear—avoid wet-packed scallops as they release excess moisture.
- For extra crispiness, make sure the pan is hot before adding the scallops.
- Serving suggestions: Serve over pasta, risotto, mashed potatoes, or alongside a fresh salad.
- Storage: Scallops are best enjoyed fresh but can be refrigerated for up to 2 days. Reheat gently to avoid overcooking.
Nutrition
- Serving Size: 3–4 scallops
- Calories: ~180 kcal
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 40mg