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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2
Servings
439
Calories Per Serving
Deliver Ingredients

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
35g
50%
Sugar
1g
1%
Saturated Fat
14g
58%
Cholesterol
98mg
33%
Carbohydrate, by difference
2g
2%
Protein
26g
57%
Vitamin B-12
3µg
100%
Calcium, Ca
13mg
1%
Folate, total
8µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
23mg
7%
Niacin
4mg
29%
Phosphorus, P
195mg
28%
Selenium, Se
24µg
44%
Sodium, Na
88mg
6%
Water
52g
2%
Zinc, Zn
7mg
88%

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.