Pan Seared Scallops
This scallop recipe delivers a perfectly golden crust with a soft, tender center, finished with rich garlic butter, fresh basil, and bright lemon.
Ingredients
Scallops
- 12 large sea scallops side muscle removed
- 2 teaspoons all purpose flour optional
- to taste salt
- to taste black pepper
- 2 tablespoons avocado oil or vegetable oil
Garlic Basil Butter
- 1.5 tablespoons butter unsalted
- 2 cloves garlic finely minced
- 1 cup fresh basil leaves loosely packed
- 3-4 slices lemon thinly cut
Instructions
- Pat the scallops very dry using paper towels. Lightly dust one side with flour if desired, then season with salt and black pepper.
- Heat a large skillet over medium-high heat. Add the oil and wait until it becomes hot and shimmering.
- Place scallops in the pan with the seasoned side down. Leave space between each and cook undisturbed for about 2 minutes until a golden crust forms.
- Lightly season the top side of each scallop with salt and pepper while the first side cooks.
- Flip the scallops gently once they release easily from the pan.
- Reduce heat slightly and add butter and minced garlic. Spoon the melted butter over the scallops continuously.
- Cook for another 1 to 2 minutes until the outside is firm and the center remains tender. Remove from heat immediately.
- Add fresh basil and lemon slices to the warm pan. Toss gently and serve immediately.
Notes
For best results, always dry scallops thoroughly before cooking. Avoid overcrowding the pan to ensure a proper sear. Do not overcook, as scallops become rubbery quickly. You can substitute basil with parsley for a different flavor profile. Pair with light sides like roasted vegetables or rich options like creamy polenta.
Nutrition Facts (Per Serving)
- Serving Size: 3 scallops
- Calories: 267
- Total Fat: 12.6g
- Saturated Fat: 3.7g
- Cholesterol: 69.5mg
- Sodium: 1236.8mg
- Carbohydrates: 9.6g
- Dietary Fiber: 0.2g
- Total Sugars: 0.2g
- Protein: 29.6g