3
2 ratings

Pan-Seared Scallops

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.

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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
Servings2
Calories Per Serving104
Total Fat3g5%
Saturated Fat2g10%
Cholesterol35mg12%
Protein14g27%
Carbs4g1%
Vitamin A25µg3%
Vitamin B122µg27%
Vitamin K0.2µg0.3%
Calcium8mg1%
Folate (food)18µgN/A
Folate equivalent (total)18µg5%
Iron0.4mg2.4%
Magnesium25mg6%
Monounsaturated0.8gN/A
Niacin (B3)0.8mg4%
Phosphorus380mg54%
Polyunsaturated0.3gN/A
Potassium233mg7%
Sodium445mg19%
Trans0.1gN/A
Zinc1mg7%