Pan Seared Scallops – a delicious recipe with T, salt, T, T, radish, scallions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place scallops in a bowl, add 3T olive oil and season with salt and pepper. Toss to combine thoroughly.
2
Heat a nonstick pan over medium high heat.
3
add 8 scallops and sear one side only for 2m, until a nice brown crust forms.
4
Turn with a pair of tongs and turn off the heat. Leave scallops on the pan for 1m for medium rare or to desired doneness.
5
transfer to a plate and cover with plastic wrap.
6
Pour off and reserve the scallop juices wipe pan clean with aclean cloth.
7
Repeat with remaining scallops and set aside on the same plate.
8
return scallop juices to the pan and add the lemon juice and butter. stir together over medium heat until butter is melted and the sauce is warm.
9
serve with 3/4 cup of barley-wild rice compate
1029
kcal
Calories
116
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 16 Large Scallops (about 1.5#), 3T extra virgin olive oil, salt and freshly ground white pepper to taste, 1T fresh lemon juice, and more.
Yes, Pan Seared Scallops falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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