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These pan-seared scallops develop a rich golden crust in minutes and stay tender and juicy inside. A quick lemon-butter or garlic-herb finish makes them elegant and full of flavor.
1 pound dry sea scallops (about 12 large scallops)
2 tablespoons neutral high-heat oil (avocado, grapeseed, or canola)
Salt and freshly ground black pepper, to taste
1 tablespoon all-purpose flour (optional, for light coating)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh basil, parsley, or thyme
1 lemon, juiced (plus wedges for serving)
Use lemon butter instead of garlic butter for a lighter flavor.
Add white wine or capers to the pan sauce for richness.
Substitute fresh herbs with dried if necessary.
Make them gluten-free by skipping the flour.
Store leftovers in an airtight container for up to 3 days.
Reheat gently to maintain tenderness or enjoy cold in salads.
Find it online: https://yumntasty.com/perfect-pan-seared-scallops/