Description
These Seared Scallops are a quick and elegant dish that’s perfect for a special occasion or a simple weeknight indulgence! Perfectly seared scallops are bathed in a flavorful browned butter sauce with a hint of fresh parsley. It’s a restaurant-quality meal that you can easily make at home in minutes.
Ingredients
Scale
- 1 1/2 pounds sea scallops (about 16), dry-packed
- 3 tablespoons unsalted butter, divided
- 1 tablespoon canola oil (or other neutral cooking oil)
- Kosher salt
- 1 tablespoon finely chopped fresh parsley
Instructions
- Prep Scallops: Remove scallops from the refrigerator 10 minutes before cooking. Place them between layers of paper towels to absorb excess moisture.
- Heat Skillet: Heat canola oil in a cast-iron or similar skillet over high heat until very hot and almost smoking.
- Sear Scallops (First Batch): Add half of the scallops to the hot skillet in a single layer. Sprinkle with a pinch of salt. Cook for 90 seconds without moving. Add half of the butter, flip the scallops, and baste with the melted butter. Cook for another 90 seconds to 2 minutes, or until the internal temperature reaches 115°F (46°C). Transfer to a plate and tent with foil.
- Sear Remaining Scallops: Repeat the searing process with the remaining scallops and butter.
- Make Sauce and Serve: Turn off the heat. Add parsley to the melted butter in the skillet. Pour the parsley butter over the seared scallops and serve immediately.
Notes
- Dry-Packed Scallops: Use dry-packed scallops for the best sear, as they have less moisture.
- High Heat: Ensure the skillet is very hot before adding the scallops for a good sear.
- Don’t Overcrowd: Cook scallops in batches to avoid overcrowding the pan and ensure even cooking.
- Basting: Basting the scallops with the butter adds flavor and helps them cook evenly.
- Doneness: Use an instant-read thermometer to check the internal temperature of the scallops. They should be cooked to 115°F (46°C) for optimal texture.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: og
- Protein: 25g
- Cholesterol: 60mg