Pan-Seared Sea Scallops

🕒 Prep: 10 min
🔥 Cook: 6 min
🍽 Serves: 4
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If you've ever wanted to bring a touch of elegance to your dinner table without breaking a sweat, pan-seared sea scallops are your answer. This dish is not only quick to prepare but also packs a punch with its delightful flavors and textures.

Ingredients for Pan-Seared Sea Scallops

Sea scallops are the star of this dish, offering a sweet and delicate flavor. Make sure they're fresh and dry for the best sear. Unsalted butter provides richness, while olive oil helps achieve that perfect sear without burning. A touch of garlic adds an aromatic layer, and white wine deglazes the pan, creating a flavorful sauce. The lemon juice brings a bright acidity that balances the richness. A final flourish of fresh parsley adds color and a hint of earthiness.

Tips & Tricks

  • Dry scallops are crucial for a good sear; don’t skip this step.
  • If scallops stick to the pan, they’re not ready to flip. Patience is key.
  • Use a nonstick skillet if you’re worried about sticking issues.
  • Deglazing the pan with wine lifts all those tasty brown bits, so don’t skip it.

Serving Suggestions

These scallops pair wonderfully with a light arugula salad or a side of creamy risotto. A glass of chilled white wine, like a crisp Sauvignon Blanc, complements the dish beautifully.

Frequently Asked Questions

Can I use frozen scallops?
Yes, but make sure they are fully thawed and patted dry before cooking.
What type of white wine should I use?
Choose a dry white wine, like a Chardonnay or Sauvignon Blanc, for the best flavor.
Can I use lime instead of lemon?
Yes, lime can add a slightly different citrus note but will still be delicious.

Pan-Seared Sea Scallops Recipe Walkthrough

First things first, pat your scallops dry with paper towels. This step is crucial because moisture is the enemy of a good sear. Once dry, sprinkle them with a little salt and pepper. Seasoning now helps build the flavor from the start.

Grab a large skillet and heat up your olive oil and one tablespoon of butter over medium-high heat. You want the pan hot, but not smoking, to get that beautiful sear. Carefully place the scallops in the skillet, ensuring they’re not touching. Give them 2 to 3 minutes on one side; you’ll know they're ready to flip when they release easily and have a golden crust.

Now, flip those scallops and add the remaining tablespoon of butter and the garlic to the pan. Cook for another 2 to 3 minutes. The garlic will become fragrant, and the butter will start to foam, creating a lovely nutty aroma.

Time to make the sauce! Pour in the white wine and lemon juice. Let it simmer for about a minute, and while it does, use a spoon to baste the scallops with this beautiful sauce. This not only enhances the flavor but keeps them moist and tender.

Remove the scallops from the skillet and sprinkle with fresh parsley before serving. They’re ready to enjoy!

Why You'll Love This Recipe

  • Quick and easy: Ready in under 15 minutes.
  • Perfectly seared: Achieve that golden crust without a fuss.
  • Elegant presentation: Impress your guests with minimal effort.
  • Rich and savory sauce: The wine and butter sauce is a game-changer.

Ingredients

1 lb sea scallops
2 tbsp unsalted butter
1 tbsp olive oil
1 clove garlic, minced
1/4 cup white wine
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
1 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Pat the scallops dry with paper towels and season with salt and black pepper.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Add the scallops to the skillet, ensuring they are not touching each other, and sear for 2 to 3 minutes on one side.
4. Flip the scallops and add the remaining butter and garlic to the skillet. Cook for another 2 to 3 minutes.
5. Pour in the white wine and lemon juice, allowing it to simmer for 1 minute while basting the scallops with the sauce.
6. Remove the scallops and sprinkle with fresh parsley before serving.

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