Description
Elegant pan-seared scallops with a caramelized crust and tender buttery interior, perfect for impressing guests.
Ingredients
Scale
- 12 large scallops (dry-packed preferred)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon (optional, for squeezing)
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Pat each scallop thoroughly dry with paper towels. Remove the small side muscle (if attached). Season both sides generously with salt and pepper.
- Place a heavy-bottomed pan on high heat. Add olive oil and heat until it shimmers, about 60–90 seconds.
- Carefully place scallops in the hot pan, leaving space between them. Sear undisturbed for 1–2 minutes until golden crust forms. Flip the scallops with tongs.
- Add butter to the pan after flipping. Tilt the pan and baste scallops with melted butter for the last 30 seconds of cooking.
- Transfer seared scallops to a warm plate and let them rest for 1 minute. Squeeze fresh lemon juice over the top and sprinkle with fresh parsley, if desired. Serve immediately.
Notes
For best results, always dry scallops thoroughly and avoid overcrowding the pan. Serve on a bed of herbed risotto or with a light salad for contrast.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pan-searing
- Cuisine: Seafood
Nutrition
- Serving Size: 3 scallops
- Calories: 160
- Sugar: 0g
- Sodium: 275mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 30mg