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Pan Seared Scallop

Pan Seared Scallops – simple and beautifully seared scallops served with a flavorful brown butter and lemon pan sauce. So easy, delectable and juicy!

Course Main
Cuisine American
Servings 3 - 4 people
Calories 266 kcal
Author Immaculate Bites

Ingredients

  • 1 -1 1/2 pounds large sea scallops , tendons removed
  • Creole seasoning
  • Salt and Pepper to taste
  • 1 tablespoon vegetable oil
  • ¼ cup white wine
  • 3 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • ¼ teaspoon zest (optional)
  • Juice from 1/2 Lemon (about 1 tablespoons)
  • Red pepper flakes (optional)
  • 2 tablespoons chopped parsley
US Customary - Metric

Instructions

  1. Rinse the scallops with cold water. Pat dry with paper towels.

  2. 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.

  3. Salt and pepper (you may omit if creole seasoning is too spicy) scallops, then season with salt free creole/cajun seasoning. Add oil to cast iron or skillet, then heat on medium to high heat until it starts to reach the smoking point.

  4. Once cast iron is hot, add scallops, leaving space between them, sear on each side , about 2-3 minutes, until firm almost firm to touch and golden brown.

  5. In order to get a good sear, do not turn scallops around. Remove 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.

  6. Add butter to the skillet , followed by, garlic, saute for about one 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 to 2 minute.

  7. Add lemon zest, lemon juice, remaining butter, salt and pepper flakes, if desired, adjust seasonings .

  8. Return scallops back to the pan,along with any liquid from the scallops. Sir to coat , add parsley. Remove immediately from the heat and serve with the pan.