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Sauteed Scallops Recipe

Sauteed Scallops Recipe - Recipes From Chef

Sautéed scallops have become a staple in my kitchen. As a registered dietitian and passionate food blogger, I adore sharing delicious recipes that are quick to prepare yet full of flavor. Searing scallops is an art, but with my guidance, you’ll master it in no time. 
Fresh, dry-packed scallops are the stars of this dish. They’re meaty and tender, and the right technique will have them caramelized and show-stopping. Now, let’s explore what makes sautéed scallops so exceptional.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 94
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 ¼ pounds sea scallops preferably fresh, dry-packed
  • 1 teaspoon garlic, minced
  • 2 teaspoons fresh lemon juice
  • Salt and freshly cracked black pepper, to taste
  • 2 teaspoons finely chopped fresh herbs such as parsley, thyme, or tarragon
  • Lemon wedges, for garnish
  • 1 teaspoon capers optional, for a briny contrast
  • ½ teaspoon red pepper flakes optional, for a hint of heat

Method
 

Step 1: Preparing the Scallops
  1. Start by patting your scallops dry with paper towels. This step is crucial. Excess moisture will prevent them from achieving that perfect caramelization. Season them generously with salt and freshly cracked black pepper.
Step 2: Heating the Pan
  1. In a large skillet, heat the extra-virgin olive oil and 2 tablespoons of butter over medium-high heat. It’s essential to let the pan get hot enough so that when you add the scallops, they sizzle immediately.
Step 3: Searing the Scallops
  1. Carefully place the scallops in the pan, ensuring not to overcrowd them. Each scallop should have space around it for the heat to circulate. Sear for about 2-3 minutes until a golden crust forms. Resist the urge to flip them too early; patience is your friend!
Step 4: Adding Garlic and Lemon
  1. Flip the scallops gently using a spatula. In this step, add the minced garlic to the pan. The garlic will release its fragrance. After another 1-2 minutes of cooking, add the remaining tablespoon of butter and the fresh lemon juice.
Step 5: Finishing Touches
  1. Remove the scallops from the heat once they are opaque and cooked through. This usually takes about 5-6 minutes total cooking time. Toss in finely chopped fresh herbs and, if you’re feeling adventurous, scatter capers over the top.
Step 6: Plating
  1. Serve your scallops immediately with lemon wedges and extra herbs for garnish. This dish looks stunning and is bound to impress guests.

Notes

  • Choose the Right Scallops: Fresh, dry-packed scallops are ideal. Avoid those treated with preservatives.
  • Get Your Pan Hot: Warm your skillet properly. A hot pan is key for perfect searing.
  • Don’t Overcrowd the Pan: Sauté in batches if needed. This allows each scallop to develop a golden crust.
  • Use a Timer: Cooking time is limited; don’t guess—set a timer to monitor cooking precisely.
  • Experiment with Flavors: Try different herbs or a splash of white wine for a unique twist.