Pan Seared Scallops

 

Pan-Seared Scallops is one of my favorite seafood dishes. If you love seafood as much as I do, you must try this dish because it’s that good. The key to good scallops is to ensure that the scallops are dry before you place them in the skillet to ensure a good sear on all sides. This recipe gives you the directions to cook the scallops to perfection, whereby creating a golden, crispy crust while remaining tender and juicy inside. Throw in a splash of lemon, garlic, and a touch of butter, and your taste buds will be cheering in delight.

Ingredients

12 large scallops, cleaned and patted dry

1 tbsp olive oil

1 tbsp unsalted butter

2 cloves garlic, minced

1 tbsp fresh lemon juice

Salt and freshly ground black pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Pat the scallops dry with paper towels to remove as much moisture as possible (this is crucial for getting a nice sear). Season both sides of the scallops with salt and pepper.

Heat a non-stick or stainless-steel skillet over medium-high heat. Add the olive oil and let it heat up until it shimmers, but not smoking.

Carefully place the scallops in the pan, being sure not to overcrowd them. Sear for 2-3 minutes without moving them until a golden-brown crust forms on the bottom. Flip the scallops and add the butter and minced garlic to the pan.

As the butter melts, spoon it over the scallops to baste them and continue to cook for another 1-2 minutes, until the scallops are opaque and tender inside. Be careful not to overcook them; they should have a slightly translucent center when done.

Once cooked, remove the scallops from the pan and drizzle them with fresh lemon juice.

Serve: Plate the scallops, garnish with fresh parsley, and serve with lemon wedges on the side for extra zest.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts in Business Management from Phoenix University, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Meals for One, Potpourri of Frugality. Kilbride