Seared Scallops with Garlic Butter (Use Fresh or Frozen Scallops) – Spend With Pennies

This post may contain consort links. Please read my disclosure policy . Seared scallops are a simple, elegant recipe that never fails to impress .
They are often seen on menus and served with risotto, long-grain brown rice, or flush on a bed of sautéed spinach. This one-pan wonder comes together in mere minutes, and with barely a few ingredients, besides .

An Easy Entree

We love this recipe because evening a home chef can cook a epicure meal. They aren ’ thymine hard to make, you just want to be sure that you don’t overcook them !
While bacon wrapped scallops are great for an appetizer, these elegant scallops are the perfect main dish .
Scallops are cover girl on their own with a meek buttery relish so this recipe keeps the sauce very simple .
I most often use frozen scallops because that ’ s what is well available. You can find them in the seafood section or the freeze foods section at about any grocery. I find that sweeping clubs ( Sams/Costco ) have the best prices for boastfully flash-frozen scallops .

Ingredients and Variations

SCALLOPS Fresh sea scallops are the stars of this recipe ( don ’ thyroxine use bay scallops, they ’ re more suit to pasta sauces or chowders ) ! Use fresh or freeze, whatever you have on hand .
If your scallops are freeze, be certain to thaw them in the electric refrigerator and drain them well. If they ’ re besides wet, they won ’ t get a adept parch .
SAUCE A bit of butter, garlic, and white wine to make a sparkle sauce that complements the scallops. Adding a little cream will make a thick richer sauce .

How to Sear Scallops

Scallops might seem like a complicated dish to prepare, but there ’ s in truth nothing to it !

1. Pat scallops dry. Season scallops with salt & pepper (per recipe below).
2. Heat oil in a skillet and once very hot, add scallops. Do not move or stir them.
3. Let scallops cook 2 minutes until browned, flip and cook an additional 1-2 minutes.

once the scallops are seared, remove them from the pan good away so they stop cooking ( don ’ thyroxine overcook ). Cook the sauce in the pan while the scallop perch .

Tips & Tricks

• Bay scallops are the very small scallops that are mostly served in seafood chowders or on cold salads. Select sea scallops which are about the size of a walnut.
• Thaw in the refrigerator, drain liquid once thawed. Dab the scallops dry before cooking.
• Sear at a high temperature to get a nice crust without overcooking.
• Use oil for searing, butter will burn. The butter is added after for the sauce.
• Once added to the pan do not move the scallops. Let them sit to get a nice sear.

What to Serve with Seared Scallops

so many favored sides go perfectly with sear scallops .
Did you love these Seared Scallops? Be sure to leave a comment and a rating below! 

5

from

11

votesReview recipe

Seared Scallops with Garlic Butter

Prep Time

10

minutes

Cook Time

10

minutes

Total Time

20

minutes

Servings 4 authorHolly Nilsson

These scallops are seared until golden brown and then covered in a garlic butter wine sauce!

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Ingredients

• ▢

  1 cypriot pound sea scallops

• ▢

  ½ teaspoon kosher salt

• ▢

  ¼ teaspoon newly background pepper

• ▢

  1 tablespoon olive anoint

• ▢

  3 tablespoons butter

• ▢

  1 clove garlic minced

• ▢

  ⅓ cup flannel wine

• ▢

  lemon wedges for serving

• ▢

  parsley for garnish

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Instructions

• Thaw scallops in the electric refrigerator if freeze. Dab dry with a wallpaper towel and season with salt & pepper .

• Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook 2-3 minutes or until golden brown.

• Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.

• Remove from heat and place on a plate to rest .
• Reduce heat to medium and wipe-out frying pan with a paper towel .
• Add butter and garlic to the pan and cook equitable until fragrant, about 30 seconds .

• Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.

• Garnish with lemon wedges & parsley, serve immediately.

Recipe Notes

guarantee anoint is hot and scallops are dry before going into the pan .
Do not move or stir them until they have a golden-brown crust .
Sea scallops will need anywhere from 3-6 minutes to cook. If they ‘re on the smaller side, they ‘ll need closer to 3 minutes. If they ‘re larger, they might need closer to 6 minutes .
To tell if scallops are cooked they should be just opaque. The texture should be slightly firm but hush tender .

Nutrition Information

Calories:

202

,

Carbohydrates:

4

g

,

Protein:

14

g

,

Fat:

13

g

,

Saturated Fat:

6

g

,

Cholesterol:

50

mg

,

Sodium:

811

mg

,

Potassium:

247

mg

,

Sugar:

1

g

,

Vitamin A:

262

IU

,

Vitamin C:

1

mg

,

Calcium:

9

mg

,

Iron:

1

mg

( Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. )

Course

Main Course

Cuisine

American

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Category : How To