Seafood Free recipe

Seared Scallops

Few coastal dishes are as reliable as Seared Scallops: scallops seared to a golden crust, tender inside. Plan on roughly 20 minutes from start to finish, and it serves 4.

Prep: 5 min Cook: 15 min Total: 20 min

20Minutes

4Servings

4.5Rating

AdvancedLevel

Why you'll love this recipe

Ready in about 20 minutes from start to finish.
Leftovers hold up well for lunch the next day.
A tried-and-true version of a classic, with nothing unnecessary added.

Ingredients

Makes 4 servings

1 lb large sea scallops
1 tsp salt
1/2 tsp pepper
2 tbsp oil
3 tbsp butter
2 cloves garlic
juice of 1/2 lemon

Estimated Nutrition (per serving)

80Calories

9gFat

1gCarbs

0gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Remove the small side muscle from each scallop. Pat them completely dry and season with salt and pepper - moisture is the enemy of a good sear.
Step 2
Heat the oil in a skillet over high until just smoking.
Step 3
Lay the scallops in the pan without touching and do not move them. Sear 2 minutes until a golden crust forms.
Step 4
Flip, add the butter and garlic, and cook 1.5 minutes, spooning the butter over the scallops.
Step 5
They should feel just firm - overcooked scallops turn rubbery.
Step 6
Finish with lemon juice and serve immediately.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 2 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking