Easy Pan Seared Butter Scallops

How to cook perfect pan seared scallops in butter for an elegantly easy 10-minute dinner! Served with mango salsa, coconut cauliflower rice, or any sides you like.

Course Dinner, Main Course

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Salt

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Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 187

Author Alyssia Sheikh

Ingredients

Butter Seared Scallops

8 oz sea scallops fresh or frozen & thawed
1-2 Tbsp butter (or ghee or oil)
black pepper to taste
salt to taste (optional if using salted butter)
1 lemon juice & zest
1-2 Tbsp fresh parsley chopped

What to Serve with Scallops

Instructions

Pat scallops dry between paper towels. Allow them to rest for 5-10 minutes on paper towels at room temperature. (The drier they are, the better they’ll sear!)
Heat butter (or ghee or oil) in a pan over medium-high to high heat for 1-2 minutes, until it’s hot and almost smoking.
Add scallops and season to taste with pepper. (Salt is optional if you're using salted butter.) Then let them sear & don’t move them on the pan!
Cook scallops for 1-2 minutes and then flip once browned on the bottoms. (If pan is getting too hot or smoky during cooking, turn the heat down slightly.)
After flipping, season again and cook for another 1-2 minutes on the other side.
Remove pan from heat and finish scallops with a squeeze of lemon juice, some lemon zest, and a sprinkle of fresh parsley.
Transfer to a plate and serve seared scallops with mango salsa & coconut cauliflower rice—or whatever sides you like!
Yields 2 servings of butter seared scallops.

Video

Nutrition