Pan-Seared Scallops

Staff Writer
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.

Click here to see 5 Sublime Scallop Recipes.

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Ready in
10 m
2
Servings
104
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.

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.

Nutritional Facts

Total Fat
3g
5%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Protein
14g
27%
Carbs
4g
1%
Vitamin A
25µg
3%
Vitamin B12
2µg
27%
Vitamin K
0.2µg
0.3%
Calcium
8mg
1%
Folate (food)
18µg
N/A
Folate equivalent (total)
18µg
5%
Iron
0.4mg
2.4%
Magnesium
25mg
6%
Monounsaturated
0.8g
N/A
Niacin (B3)
0.8mg
4%
Phosphorus
380mg
54%
Polyunsaturated
0.3g
N/A
Potassium
233mg
7%
Sodium
445mg
19%
Trans
0.1g
N/A
Zinc
1mg
7%

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