Pan-Fried Scallops

5 from 1 vote

Perfect Pan-Fried Scallops are amazing when seared forming a golden-brown crust to bite into, with a softer buttery inside. They literally will create an explosion in your mouth!

Course Appetizer, Main Course, Side Dish

Cuisine American, Mediterranean

Diet Gluten Free

Keyword Easy Scallops, How to pan fry scallops, Pan-fried Scollops, Scallops

Prep Time 2

Cook Time 4

N/a 0

Total Time 6

Servings People

Calories 310kcal

Author Christy

Cost $15

Equipment

Cast-iron skillet
Tongs

Ingredients

1 Lb Fresh Scallops Large in size
1 Tbsp Butter
1 Tbsp Olive Oil
Salt and Pepper to taste

Instructions

Preheat skillet over medium-high heat
Pat scallops dry using a paper towel
Season with salt and pepper
Add the butter and oil to the pan and spread around to coat the cooking surface.
Sear the scallops on each side for 1-3 minutes. Do not flip the scollops until a thin brown crust forms on the outside yet stays soft on the inside.
Baste the seared scollops using the butter and oil mixture in the pan before serving and transfer to a serving plate immediately to avoid overcooking.

Notes

Optional: If you want to take this a step further, add a clove of minced garlic to the butter and oil and saute for 2 minutes before searing the scallops. Squeeze a little fresh lemon over while cooking.

Nutrition