Seared Scallops with Garlic Butter
These tender Seared Scallops are perfectly caramelized and served in a luscious garlic lemon butter sauce.
Servings 6
Ingredients
- 2 pounds sea scallops
- ¼ cup white wine, or vegetable broth
- 3 tablespoons butter
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Rinse scallops under cold water and pat them dry using paper towels.
- Add the salt and ground black pepper to both sides.
- Heat a skillet to medium high and add in the olive oil.
- Once hot, add in the scallops and allow them to get a good sear by keeping them undisturbed for 2-3 minutes (depending on their size), before gently flipping them over.
- Sear on the other side, without moving them around, and as soon as you see they are almost opaque but not completely cooked through, remove them from the skillet.
- In the same skillet, add in the garlic and sauté for 15 seconds, making sure not to brown them. Deglaze the pan with the wine and allow the wine to reduce by half.
- Add in the butter, lemon juice and the mostly cooked scallops.
- Using a spoon, baste the tops of the scallops with the lemon butter mixture and once they are cooked through and completely opaque, turn off the heat and add in the fresh parsley. Baste the scallops again and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Seared Scallops with Garlic Butter
Amount per Serving
Calories
203
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Carbohydrates
1
g
0
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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