Pan-Seared Scallops

Pan-Seared Scallops
Staff Writer
Pan-Seared Scallops

Nina Fomufod

Pan-Seared Scallops

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.

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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.

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
29mg
10%
Carbohydrate, by difference
35g
27%
Protein
15g
33%
Vitamin A, RAE
74µg
11%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
228mg
23%
Fiber, total dietary
2g
8%
Iron, Fe
3mg
17%
Magnesium, Mg
31mg
10%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
243mg
35%
Selenium, Se
35µg
64%
Sodium, Na
584mg
39%
Water
51g
2%
Zinc, Zn
2mg
25%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.