Garlicky Butter Seared Scallops

You can serve these succulent Garlicky Butter Seared Scallops by themselves or over pasta. Either way, they are delicious!

What Are Scallops?

Scallops are a type of marine bivalve mollusk known for their distinctive fan-shaped shells and tender, flavorful meat. They are found in oceans worldwide and are popular in many cuisines.

Types of Scallops

• Sea Scallops (Placopecten magellanicus): Large, found mainly in the Atlantic Ocean.
• Bay Scallops (Argopecten irradians): Smaller, found along the eastern coast of North America.
• Diving or Wild-Caught vs. Farmed: Both sources are available, with farmed scallops often being more sustainable.

Culinary Uses

Scallops are valued for their sweet, delicate flavor. They can be prepared in various ways:

• Searing or pan-frying for a crispy exterior with tender interior
• Baking or broiling with herbs and butter
• Serving raw as in sashimi or ceviche
• Adding to pasta, risotto, or seafood stews

Nutrition

Scallops are a good source of high-quality protein, low in fat, and rich in vitamins and minerals such as B12, zinc, and selenium.

Tips for Buying and Cooking

• Look for fresh, plump, and moist scallops with a sweet aroma.
• If using frozen scallops, thaw them properly in the refrigerator.
• Do not overcook as they can become rubbery; usually, 2 to 3 minutes per side in a hot pan is sufficient.

Garlicky Butter Seared Scallops

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You can serve these succulent Garlicky Butter Seared Scallops by themselves or over pasta. Either way, they are delicious!

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Stovetop
• Cuisine: American

Ingredients

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1 pound sea scallops 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil 3 tablespoons salted butter 2 teaspoons minced garlic 1 medium lemon, cut in half 1 tablespoon chopped fresh parsley

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Instructions

1. Pat the scallops dry with paper towels; season both sides with salt and pepper.
2. Heat a large, cast iron skillet over medium-high heat and add olive oil. Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. Remove scallops from pan to a plate.
3. Add butter to skillet and let melt.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Squeeze in the juice of half the lemon, then add the scallops back to the pan and top with parsley.
6. Serve over cooked pasta with slices from the remaining half lemon.
7. If desired, you can melt more butter and minced garlic in the skillet to serve over the pasta.

Notes

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