Pan seared scallops

Pan-seared scallops

Want to enjoy seafood on your quarantine days? It`s not a dream, it`s a true moment to experience. Let`s make your moment with my ‘Pan-Seared Scallop Recipe’

These pan-seared scallops are golden brown and caramelized then drizzle with a garlic lemon butter sauce. A quick and easy dinner option made within 15 minutes! 
For an impressive dinner, I  always try seafood.

 

Pan-Seared Scallop 

Quick Recap: 

Make Pan-seared Scallop with quick quick steps:

• Step 01-Preparing Scallop
• Step 02-Cooking
• Step 03-Sauce
• Step 04- Drizzling
• Step 05: Serving

Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Serves: 2 person

Ingredients:

• 1 lb jumbo scallops (about 8-10 scallops)
• 6tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon fresh rosemary, roughly minced
• ½ teaspoon fresh thyme leaves
• ½ teaspoon coarse salt
• ⅛ teaspoon ground black pepper

Instructions:

Step 01-Preparing Scallop:

Remove mussel from both sides of the scallops. Pat scallops in a kitchen towel or tissue & dry them properly. Because drier scallop is better.

Step 02-Cooking:

Heat oil, In a non-stick griddle or pan on mid-high flame. Place scallop in hot melted butter. Sprinkle some salt & ground black pepper. Fry for 3-4 minutes. Flip & cook another side for 1-3 minutes. Or cook both sides until they have a golden-brown crust on both sides. Transfer them to a paper towel to soak excess oil.

Step 03-Sauce:

In the same pan put another 1 tsp butter & put finely minced garlic. Statue until golden brown. Add lemon juice, rosemary, thyme leaves. Sprinkle some coarse salt & ground black pepper.

Stir continuously to avoid sticking & burning.

Step 04- Drizzling:

Place pan-fried scallop on serving dish & drizzle with lemon garlic sauce.

Step 05: Serving:

Pan-Seared Scallop ready to serve with baby spinach or any other side dish.

More Seafood Recipes:

1. Smoky Grill salmon

Tips & Tricks:

• Make sure your scallops are frying in a single layer in the pan. Don`t overcook scallops.
• Seared scallops are an elegant dinner choice with easy & quick instructions. Serve them with mashed potatoes, rice, or pasta, and watch everyone ask for Use any herbs you like in this recipe. I often use various herbs because I always have them on hand, but other options include dill, thyme, basil, or chives.

Storage tips: 

• Serve Pan seared scallop immediately for best taste. 
• Store leftovers for 2-3 days in the fridge. Reheat Pan-seared scallop for 1-2 minutes in the microwave. 
• The pan-seared scallop is not a freezer-friendly recipe. 

Nutrition:

Serving Size: 4 scallops-

• Calories: 282
• Sugar: 0.8g
• Sodium: 356mg
• Fat: 19.6g
• Saturated Fat: 8.4g
• Carbohydrates: 6.8g
• Fiber: 1g
• Protein: 20.9g
• Cholesterol: 70mg

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