Description
Pan-seared scallops with a golden crust and tender interior, perfect as an appetizer or main course.
Ingredients
Scale
- 1 pound large sea scallops, patted dry
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt to taste
- Black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Pat scallops very dry with paper towels. This helps achieve a good sear.
- Season both sides of the scallops with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is shimmering.
- Place scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Sear for 2-3 minutes per side, or until a deep golden-brown crust forms and the scallops are opaque throughout.
- Remove scallops from the skillet and serve immediately with lemon wedges, if desired.
Notes
- Do not overcrowd the pan; this can steam the scallops instead of searing them.
- Ensure the pan is hot before adding scallops for the best sear.
- Scallops cook quickly, so watch them closely to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 30mg