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Seared Scallops

Savory Seared Scallops with Zesty Lemon Butter Sauce

This Seared Scallops recipe combines simple ingredients and a zesty lemon butter sauce for a quick, elegant dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 12 oz Sea Scallops Choose the freshest scallops for superior flavor and texture.
  • 1 tsp Salt Essential for enhancing the natural sweetness of the scallops.
  • 1/2 tsp Fresh Ground Black Pepper A sprinkle adds depth and a gentle kick.
For the Sauce
  • 2 tbsp Olive Oil Ideal for searing, providing a great flavor and heat.
  • 3 tbsp Unsalted Butter Creamy richness that forms the base of the zesty sauce.
  • 2 cloves Garlic Freshly minced offers an aromatic punch in the sauce.
  • 2 tbsp Fresh Lemon Juice Brightens the dish and balances the richness of the butter.
  • 2 tbsp Chopped Fresh Parsley A pop of color and freshness as a garnish.

Equipment

  • sauté pan
  • tongs

Method
 

Making the Dish
  1. Dry the sea scallops with paper towels, season with salt and black pepper.
  2. Heat olive oil and butter in a large sauté pan over medium-high heat for about 2 minutes until hot.
  3. Sear scallops on one side for 1.5 to 2 minutes until golden; flip and sear the other side for 1 minute.
  4. Transfer scallops to a plate and let them rest for a few minutes.
  5. In the same skillet, add remaining butter and garlic, sauté for 1 minute until fragrant.
  6. Add fresh lemon juice, stir and return scallops to the pan, warming for 1-2 minutes.
  7. Plate the scallops with sauce and garnish with parsley, salt and pepper to taste.

Nutrition

Serving: 6ozCalories: 250kcalCarbohydrates: 1gProtein: 26gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 550mgPotassium: 300mgVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Ensure scallops are dry before cooking for the best crust. Don’t overcook to avoid rubbery texture.

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