Perfect Pan-Seared Scallops
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Large, tender sea scallops seared to a golden brown crust and basted with a rich garlic and herb butter sauce.
- Time
- 16 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Remove the side muscle from the scallops if still attached. Pat the scallops very dry with paper towels on both sides.
Season the scallops generously with salt and black pepper on both sides.
Heat a cast iron skillet over medium-high heat and add the avocado oil. Wait until the oil is shimmering and just starting to smoke.
Place the scallops in the skillet, making sure not to crowd the pan. Sear undisturbed for 2-3 minutes until a deep golden-brown crust has formed on the bottom.
Flip the scallops over using tongs.
Add the butter, smashed garlic cloves, and thyme sprigs to the skillet.
As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the scallops with the flavored butter for another 1-2 minutes.
Remove the scallops from the pan immediately to prevent overcooking. Garnish with fresh chopped parsley and serve.
Notes
The key to a good sear is ensuring the scallops are completely dry before they hit the hot oil. Do not move them once they are in the pan until it is time to flip.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 460
- Protein
- 31 g
- Carbs
- 9 g
- Fat
- 33 g
- Fiber
- 0 g
Where the calories come from
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