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.

Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes 

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.

Nutrition

Calories per serving:

153 kcal

Daily value:

8%

Servings:

2
  • Carbohydrate, by difference 24 g
  • Protein 10 g
  • Total lipid (fat) 2 g
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 2 µg
  • Arginine 1 g
  • Ash 1 g
  • Aspartic acid 1 g
  • Calcium, Ca 21 mg
  • Choline, total 40 mg
  • Fatty acids, total monounsaturated 1 g
  • Fiber, total dietary 8 g
  • Fluoride, F 2 µg
  • Folate, DFE 94 µg
  • Folate, food 94 µg
  • Folate, total 94 µg
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Leucine 1 g
  • Lysine 1 g
  • Magnesium, Mg 56 mg
  • Manganese, Mn 1 mg
  • Niacin 1 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 142 mg
  • Potassium, K 605 mg
  • Selenium, Se 5 µg
  • Serine 1 g
  • Sodium, Na 16 mg
  • Sugars, total 3 g
  • Tocopherol, gamma 1 mg
  • Valine 1 g
  • Water 79 g
  • Zinc, Zn 1 mg
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