Pan-Seared Scallops Recipe

Nov 16, 2012 @ 6:32 PM
Posted by Nina Fomufod, Special Contributor

Nutrition

Cal/Serving: 104
Daily Value: 5%
Servings: 2

High-Protein, Low-Carb
Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	3g	5%
Saturated	2g	10%
Trans	0g	0%
Carbs	4g	1%
Sugars	0g	0%
Protein	14g	27%
Cholesterol	35mg	12%
Sodium	445mg	19%
Calcium	8mg	1%
Magnesium	25mg	6%
Potassium	233mg	7%
Iron	0mg	2%
Zinc	1mg	7%
Vitamin A	92IU	2%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	1%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	4%
Folic Acid (B9)	18µg	5%
Vitamin B12	2µg	27%
Vitamin D	0µg	0%
Vitamin E	0mg	0%
Vitamin K	0µg	0%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	0g	0%

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After attempting to be crazy fancy — and setting off the fire alarm in my smoke-filled apartment — I decided that simplicity is the way to go when dealing with these tasty bivalves. All you need for this recipe is high-quality butter, scallops, and a pan.

The butter will add richness and flavor, while still allowing the scallops to shine on their own. If you want to jazz it up, wrap them in bacon.

Click here to see 5 Sublime Scallop Recipes.

INGREDIENTS

1/2 pound large sea scallops
1/2 tablespoon butter

DIRECTIONS

Rinse the scallops, and pat them dry. Heat the butter in a medium-sized pan over high heat. Add the scallops to the pan in a single layer. Allow them to cook for about 2 minutes, and then turn them over. After they cook for 2 more minutes, remove them from the pan.