Pan-Seared Scallops

Simple, beautifully seared scallops with a delectable garlic butter sauce boasting a refreshing citrusy zing. So easy, tasty, and juicy! An elegant dish to impress without the hefty price tag - perfect for weekend date nights.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 266kcal

Author Imma

Ingredients

1-1½ pounds (450-700g) large sea scallops, tendons removed
Creole seasoning
Salt and pepper to taste
1 tablespoon (15ml) vegetable oil
¼ cup (60ml) dry white wine
3 tablespoons (45g) unsalted butter
3 cloves garlic, minced
¼ teaspoon lemon zest (optional)
½ lemon, juiced (about 1 tablespoon)
Red pepper flakes (optional)
2 tablespoons parsley, chopped

Instructions

Rinse the scallops with cold water. Pat dry with paper towels.
Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear. Let it sit while you prepare the rest of the ingredients.
Season the scallops with salt and pepper to taste. Then season them with salt-free Creole seasoning (you can omit it if it's too spicy).
Add oil to cast iron or skillet, and heat on medium to high until it almost reaches the smoking point. Add scallops once the cast iron is hot, add scallops, leaving space between them. Sear on each side for 2-3 minutes until almost firm to the touch and golden brown.
To get a good sear, do not turn scallops. Remove the pan from the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before proceeding with the sauce.
Add butter to the skillet, followed by the garlic, and saute for a minute or less. Add white wine, stir, and scrape up any brown bits from the side of the pan. Simmer until reduced by about half, another 1-2 minutes.
If desired, add lemon zest, lemon juice, remaining butter, salt, and pepper flakes. Adjust seasonings to taste.
Return the scallops and their juice to the pan. Stir to coat, and add parsley. Remove immediately from the heat and serve in the pan.

Notes

You can buy two types of scallops; wet and dry. Some companies put the scallops in a preserving liquid, and the scallops tend to absorb it. You want dry scallops for a good sear. So save the wet ones for chowder and soups.
Any non-stick pan that can take high heat will work, but cast iron is best if you have it.
Get your pan hot enough to just start smoking. That way, you know it will do the searing job right.
The edges of a pan get hotter than the middle, so arrange your scallops closer to the edge.
Avoid overcrowding them so too much liquid doesn't collect, and steam your scallops instead of searing them.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition