# Main Course

Seared Scallops

By Emmy
•
April 18, 2025
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Indulge in the luxurious taste of seared scallops that are golden on the outside and tender on the inside. Paired with a delicious garlic butter sauce, this dish is both simple and stunning. You've got to try this one!
Seared Scallops
Servings 5 People
Calories 190 Kcal
Prep Time 5 M
Cook time 10 M
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Welcome to a delightful seafood experience with these seared scallops! Perfectly golden and incredibly flavorful, this dish is sure to impress.

Cooking Tips

For the best results, ensure your scallops are patted dry and your pan is hot enough to create that beautiful crust. Trust me, this part’s so satisfying!

Serving Suggestions

These scallops pair wonderfully with a garlic butter sauce and can be garnished with fresh parsley for a touch of elegance.

Ingredients

  • Seafood:

Instructions

  • Prep Scallops:
  • Step 1
    - Pat Dry: Pat them dry thoroughly with paper towels. (If necessary, remove the small side muscle from the scallops.) Season with salt and pepper.
  • Step 2
    - Cook: Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they're not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
  • Step 3
    - Flip: Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
  • Step 4
    - Test for Doneness: Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they're done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
  • Step 5
    - Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
  • Step 6
    - Serve: Serve sauce over scallops. Garnish with fresh chopped parsley, if desired. Store leftover scallops in the fridge for up to 2 days.

Nutrition

  • Calories: 190, Fat: 10g, Carbs: 0g, Protein: 20g

Cooking techniques

Searing the scallops at high heat creates a delicious crust while keeping the inside tender and juicy. Don't overcrowd the pan to maintain the right temperature!

Variations or substitutions

Feel free to experiment with different herbs or spices in the garlic butter sauce for a unique twist!

Storage tips

Store any leftover scallops in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking.

Notes

Always use fresh scallops for the best flavor and texture. Enjoy your meal!

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https://memawrecipes.com/Emmy

"Well hey there, sugar! I’m Emmy, but most folks just call me Memaw. I’ve been cookin’ since I was tall enough to reach the stovetop — and let me tell you, there’s nothin’ that makes me happier than feedin’ folks good food made with love. Around here, we keep it simple, soulful, and downright delicious. So grab a plate, pull up a chair, and let’s get to cookin’!"