Seared Scallops make a simple, yet elegant meal. Tender, buttery and delivious, these pan Seared Scallops are ready in 15 minutes! Served with a delicious pan sauce!
• Prep time: 5 minutes
• Cook time: 10 minutes
• Yield: Serves 4
• 1 pound large sea scallops
• 1 tablespoon salted butter
• 1 tablespoon olive oil
For the pan sauce: (optional)
• 1/4 cup dry white wine or chicken stock
• 2 tablespoons salted butter
• 1 clove garlic minced
• 1 medium shallot finely diced
• salt and pepper to taste
- Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
- Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
- Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
- Remove the scallops from the skillet to a serving platter and keep warm.
- For the Pan Sauce: Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.
This great family recipe is thanks to add-a-pinch Recipes at https://addapinch.com/seared-scallops-recipe/