Pan-Seared Scallops with Garlic Butter Sauce

Name: Seared Scallops
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 pound of fresh dry scallop; 1 tablespoon of olive oil; 1 tablespoon of melted unsalted butter; 1 tablespoon of fresh lemon juice; 2 cloves of minced garlic; 1/2 tablespoon of fresh oregano; 1/2 tablespoon of chopped parsley; 1 teaspoon of sea salt; 1/4 teaspoon of black pepper

Make perfect Seared Scallops with a restaurant quality golden crust with this easy recipe.

American Cuisine

April 28, 2022

Difficulty Easy

Servings 4 people

Preparation 5 mins

Cooking 5 mins

Total 10 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

1 pound of fresh dry scallop
1 tablespoon of olive oil
1 tablespoon of melted unsalted butter
1 tablespoon of fresh lemon juice
2 cloves of minced garlic
1/2 tablespoon of fresh oregano
1/2 tablespoon of chopped parsley
1 teaspoon of sea salt
1/4 teaspoon of black pepper

Directions

Rinse scallops under cold water thoroughly and dry with a paper towel. If any, remove the small side muscles of the clam. Season with salt and pepper to taste.
Heat the olive oil in a large skillet over medium-high heat. Pour a bit of water into the pan to control the temperature of the oil. If the water evaporates, the temperature of the pan is ideal.
Add the scallops to the pan in a single layer with space between them. If necessary, fry in batches. If the oil does not sizzle when you put the scallops in the pan, wait for the pan to heat up. Then cook until the bottoms of the scallops are golden or brown crust, about 2 minutes on each side. Put the scallops on a plate.
To make butter sauce, add the butter to the pan in which you cooked the scallops. When the butter starts to brown, add the lemon juice, garlic, thyme, and parsley and cook for about 2 minutes.
Pour the sauce with butter over the scallops. Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving Size 1 Seared Scallops

Serves 4

Amount Per Serving

Calories160

% Daily Value*

Total Fat 7.3 g9.4%

Cholesterol 45 mg15%

Sodium 673 mg29.3%

Protein 19.2 g38.4%

Potassium 384 mg8.2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

When choosing scallops, choose fresh, large, and dry scallops. These are sweet and delicious.
If using frozen scallops, place them in the refrigerator the night before. For a quicker solution, place frozen scallops in a ziplock bag in a bowl and place them under cold running water. Let them dissolve in this way for 30 minutes.
Remove catch muscle if needed.
Be sure to thoroughly pat them dry the scallops before cooking. Otherwise, you will not get a golden crust on the outside of the scallops.
Do not overfill the pan. Put the scallops in the pan in batches. Be careful not to touch each other. Otherwise, it will be difficult to fry and turn the scallops.
Use high-heat oil. Choose vegetable oils such as olive oil, canola oil, grapeseed oil, sunflower or sesame oil.
Cook the scallops over high heat. Scallops are naturally moist. Therefore, it should be fried at high heat. Otherwise, the scallops will overcook and become rubbery.
Check the temperature of the oil. Make sure the oil in the pan is not too hot when adding the scallops. Use a kitchen thermometer for this.
Shake the pan once when you first add the scallops. In this way, you can prevent them from sticking to the pan. Do not move the pan after shaking it.
Take care not to overcook. The scallops cook quickly. Cook each side for just a few minutes to avoid overcooking.
Do not leave the scallops in the pan. Remove the scallops from the pan after cooking. Otherwise, the scallops will continue to cook and become tough.

Rate This Recipe

Pan-Seared Scallops are fried scallops covered with a garlic butter sauce. A mouth-watering recipe with a soft brown crust on the outside and soft in the middle.

Enjoy these deep-fried scallops with risotto, polenta, or salad. If you like to make seafood dishes, try our Seared Scallops recipe for a delicious and quick meal in less than 10 minutes.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Frying Pan

Lemon Juicer

How To Choose Scallops?

Things to consider when choosing scallops for this recipe:

Be careful to choose firm, creamy or light pink scallops.
For this recipe, fresh and dry packed sea scallops should be used. Among the scallop types, sea scallops are larger than bay scallops. Bay scallops are sweeter and softer. It is ideal for casseroles.
Cooking wet scallops is more difficult than cooking dry scallops. For this reason, dry scallops should be preferred for searing in the pan.
If you buy a thawed scallop from the market, be careful to consume it on the same day.

What Is The Best Pan for Cooking Scallops?

Use a stainless steel, non-stick, or cast iron skillet to prevent the scallops from sticking to the pan. Also, opt for a shallow pan. In this way, it will be easier to turn the scallops with tongs.

What To Serve with Seared Scallops?

Here are our delicious recipes that you can serve with Pan-Seared Scallops:

How To Store Seared Scallops?

Cooked scallops should be stored in the refrigerator or freezer. Cooked scallops left at room temperature for more than 2 hours should not be consumed.

How Long Do Scallops Last in the Refrigerator? Cooked scallops can be stored in an airtight container in the refrigerator for up to 2 days.

Can Seared Scallops Be Frozen? Yes. It can be stored in the freezer in ziplock bags or in an airtight container for up to 2 months. The freezer temperature should be -0°F (-18°C). Place in the refrigerator the night before serving.It should then be reheated and consumed immediately. Before eating, inspect the product for odor and appearance. Discard the scallops if they have a sour smell or a slimy texture.

Can Scallops Be Reheated? Yes. But be careful not to overcook. Cook the scallops in the skillet or in the microwave until warm.

Recipe byPetite Gourmets