A simple recipe for pan seared scallops. Simply seasoned with salt, pepper and garlic, then seared in butter and olive oil, these seared scallops are a delicacy.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
- 1 lb. wild caught sea scallops (about 15 scallops)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Rinse the scallops and pat dry with paper towels. Sprinkle with kosher salt, pepper and garlic powder.
Heat the butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, about 3 minutes.
Add the scallops, making sure they don't touch each other.
Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature, as measured by an instant-read thermometer (make sure it doesn't touch the skillet) to reach 115 degrees F. When fully cooked, the inside should be white and moist. Serve immediately.
Calories: 155kcal | Carbohydrates: 3g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Sodium: 323mg