Pan seared scallops

  • Servings: 4
  • Difficulty: easy
  • Time: 20 minutes
  • Tools: large non-stick skillet, tongs

Ingredients

  • 16 large (480g) sea scallops
  • 1 tbsp (15mL) olive oil
  • 4 tbsp (56g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp (15mL) fresh lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Rinse the scallops and pat dry with paper towels. Season both sides of the scallops with salt and pepper.
  2. Heat the olive oil in a large non-stick skillet over medium-high heat.
  3. Once the pan is hot, add half of the scallops and sear for 2-3 minutes on each side, or until golden brown and caramelized. Remove the scallops from the skillet and transfer to a plate. Repeat this process with the remaining scallops, removing them from the skillet and adding them to the plate once they are cooked.
  4. In the same skillet, melt the butter over medium heat. Once melted, add the minced garlic and cook for 1-2 minutes, or until fragrant.
  5. Stir in the lemon juice, and then add the scallops back to the skillet, tossing them in the butter sauce for 1-2 minutes until they are coated in the sauce and warmed through.
  6. Remove the skillet from the heat and garnish the scallops with chopped parsley. Serve immediately.

Pan seared scallops

  • Servings: 4
  • Difficulty: easy
  • Time: 20 minutes
  • Tools: large non-stick skillet, tongs

Ingredients

  • 16 large (480g) sea scallops
  • 1 tbsp (15mL) olive oil
  • 4 tbsp (56g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp (15mL) fresh lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Rinse the scallops and pat dry with paper towels. Season both sides of the scallops with salt and pepper.
  2. Heat the olive oil in a large non-stick skillet over medium-high heat.
  3. Once the pan is hot, add half of the scallops and sear for 2-3 minutes on each side, or until golden brown and caramelized. Remove the scallops from the skillet and transfer to a plate. Repeat this process with the remaining scallops, removing them from the skillet and adding them to the plate once they are cooked.
  4. In the same skillet, melt the butter over medium heat. Once melted, add the minced garlic and cook for 1-2 minutes, or until fragrant.
  5. Stir in the lemon juice, and then add the scallops back to the skillet, tossing them in the butter sauce for 1-2 minutes until they are coated in the sauce and warmed through.
  6. Remove the skillet from the heat and garnish the scallops with chopped parsley. Serve immediately.