Pan Seared Scallops Recipe
This pan seared scallops recipe is phenomenal! Crispy on the outside and soft and tender on the inside. These are by far my favorite way to cook scallops and are cooked in a delicious lemon butter sage sauce!
Ingredients
- 1 lb scallops
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- salt
- black pepper
Lemon Butter Sage Sauce
- 3 tbsp unsalted butter
- 2 tbsp garlic minced
- 1/3 cup fresh lemon juice
- 2 tbsp fresh sage chopped
- salt
- black pepper
- 3 tbsp fresh Italian parsley chopped
Equipment
Method
- Rinse the scallops with cold water and thoroughly pat dry with a paper towel. Season the scallops with salt and pepper on either side. In a large skillet on medium to medium-high heat, melt the 2 tablespoons of butter. Transfer the scallops to the hot skillet and cook until golden brown on either side, about 1-3 minutes per side. Once cooked, set aside.
- Now, make the lemon butter sage sauce. Melt the butter on medium heat. Add the garlic and cook until fragrant. When the garlic is fragrant, add in the lemon juice, salt and pepper, and sage. Place the scallops back in the skillet with the butter sauce. Garnish with the parsley and serve immediately.
Nutrition
Calories251kcalCarbohydrates7gProtein14gFat18gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat1gCholesterol65mgSodium449mgPotassium303mgFiber1gSugar1gVitamin A695IUVitamin C13mgCalcium43mgIron1mg