Description
Pan Seared Scallops are golden-brown, crispy, and tender on the inside, topped with a savory garlic butter sauce that adds depth and richness. A luxurious yet simple dish perfect for any special occasion.
Ingredients
1 pound sea scallops
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
3 tablespoons butter
1 clove garlic, minced
⅓ cup chicken broth (or non-alcoholic substitute)
Lemon wedges, for serving
Chopped fresh parsley, for garnish
Instructions
- Thaw scallops if frozen and pat them dry with a paper towel. Season with salt and pepper.
- Heat olive oil in a nonstick skillet over high heat. Once the oil is smoking, add scallops and cook for 2–3 minutes until golden brown.
- Flip the scallops and cook for another 1–2 minutes, or until firm and browned. Be careful not to overcook.
- Remove the scallops from the skillet and place them on a plate to rest.
- Reduce heat to medium and wipe the skillet clean with a paper towel. Add butter and garlic, cooking for 30 seconds until fragrant.
- Pour in the chicken broth (or non-alcoholic substitute) and cook for 2 minutes until reduced by half.
- Return the scallops to the pan and spoon the sauce over the top.
- Garnish with lemon wedges and fresh parsley. Serve immediately.
Notes
Add a pinch of red pepper flakes to the garlic butter sauce for a spicy kick.
Infuse the butter with thyme or rosemary for a fragrant twist.
For a tangy sauce, replace chicken broth with more lemon juice.
For a vegetarian dish, serve the garlic butter sauce over roasted vegetables like asparagus or broccoli.
Scallops are best served fresh, but leftovers can be stored in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 55mg
