Sear Pan Scallops

Cooked in less than 20 minutes, these Seared Scallops come together so quickly and easily. They make for the perfect weeknight dinner as well as for a special occasion. Make this healthy and delicious seared scallops recipe with less than 5 simple ingredients. Your family will want seconds!

Course dinner

Cuisine American

Keyword Scallops, seared scallops

Prep Time 5

Cook Time 6

Total Time 11

Servings people

Calories 173kcal

Author Olivia Ribas

Ingredients

1/2 lb dry sea scallops
Salt and black pepper to taste
1 tbsp olive oil
2 tbsp butter

US Customary - Metric

Instructions

Remove the scallops from the fridge about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season all sides of the scallops with coarse salt and set aside.
Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it’s a sign that it’s properly heated. Add the scallops in a single layer. Please, don’t over crowd the skillet and if it’s necessary, work in batches.
Sear for 2-3 minutes on each side. Add butter and let it melt for 1 minute. Pour the melted butter over the scallops. Remove the scallops from the pan and serve. Enjoy!

Notes

The scallops should be firm and opaque in colour when they're cooked through.
Use ghee instead of butter to make this recipe Whole30 and paleo friendly.
Make sure the scallops aren't wet when you add them to the skillet so you can get a nice sear.
To store: Scallops are best served immediately. If you have leftover, store them in the fridge in an airtight container for up to 3 days.
To reheat: Gently reheat the scallops on the stovetop so you do not overcook them.

Nutrition