Pan Seared Lemon And Garlic Scallops Recipes
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
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- Pat scallops dry with paper towel. Trim off the tough side muscle that some of the scallops may still have (it looks whiter than the rest of the scallop). Season both sides of the scallops with salt & pepper.
- Add the butter and oil to a skillet over medium-high heat. When the pan is hot, add the scallops and cook them for 2-3 minutes/side. Do not overcrowd the pan, and don't move them around the pan.
- Take the pan off the heat and remove the scallops from the pan and set them aside. You can cover them with foil to keep them warm if you wish.
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- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
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