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Seared Scallops Recipe
Seared scallops make a simple, yet elegant meal. Tender, buttery and delicious, these scallops are ready in 15 minutes! Served with a delicious pan sauce!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 1 pound large sea scallops
- 1 tablespoon salted butter
- 1 tablespoon olive oil
For the pan sauce: (optional)
- 1/4 cup dry white wine or chicken stock
- 2 tablespoons salted butter
- 1 clove garlic minced
- 1 medium shallot finely diced
- salt and pepper to taste
Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
Remove the scallops from the skillet to a serving platter and keep warm.
For the pan sauce:
Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.
Calories: 190kcal | Carbohydrates: 4g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 541mg | Potassium: 248mg | Vitamin A: 5.2% | Vitamin C: 0.3% | Calcium: 0.7% | Iron: 2.4%