Pan Seared Scallops
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Five sea scallops seared golden in olive oil and finished with a little butter.
Ingredients
- 5 large sea scallops (4–5 ounces)
- ⅛ teaspoon kosher salt divided
- ⅛ teaspoon freshly ground black pepper divided
- ½ tablespoon olive oil
- ½ tablespoon salted butter
Equipment
- skillet
Directions
- Pat the scallops very dry with paper towels. Season one side with half the salt and pepper.
- Heat a small skillet (a 6½-inch cast iron works well) over medium-high heat for about 30 seconds. Add the oil and heat until it shimmers.
- Set the scallops in the pan seasoned side down and leave them alone for about 2 minutes, until a brown crust forms.
- Season the tops with the rest of the salt and pepper. Flip them once they release easily from the pan.
- Add the butter and cook for 60 to 90 seconds more, just until the centers turn opaque. Take them out right away and serve.
Nutrition
Serving: 143g | Calories: 199kcal | Carbohydrates: 4.1g | Protein: 16g | Fat: 13g | Saturated Fat: 4.7g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 842mg | Potassium: 264mg | Fiber: 0g | Sugar: 0g | Vitamin A: 181IU | Vitamin C: 0mg | Calcium: 9.6mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); scallops counted as raw scallops. Brands and portions vary, so use it only as an approximation.