Description
Delicious pan-seared scallops cooked to perfection with garlic and lemon.
Ingredients
Scale
- 1 pound scallops (fresh or frozen, thawed if frozen)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced (plus wedges for serving)
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Ensure scallops are patted dry for better searing.
- If using frozen scallops, ensure they are fully thawed and patted dry with paper towels.
- Season scallops with salt and pepper.
- Place your cast iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.
- Carefully add the scallops to the pan in a single layer, making sure not to crowd the pan. Let them cook undisturbed for about 2-3 minutes.
- Once you see a golden crust forming, gently flip the scallops using tongs. Add the butter and minced garlic to the skillet, spooning the melted butter over the scallops for added flavor.
- Cook for an additional 1-2 minutes until the scallops are opaque and easily flake apart with a fork.
- Squeeze fresh lemon juice over them just before removing from heat.
- Plate your scallops, drizzle with any remaining butter and garlic from the pan, and garnish with chopped parsley. Serve with extra lemon wedges on the side.
Notes
- Ensure scallops are dry before cooking for the best sear.
- Use a cast iron skillet for even cooking.
- Cooking times may vary depending on the size of the scallops.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Seafood
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg