Pan Seared Scallops
These pan seared scallops are easy to make and delicious. Perfectly browned and served with an easy white wine lemon butter sauce, you’re going to fall in love with this recipe. Plus, you only need one pan so clean up is a breeze.
Most people I know are very intimated by making scallops. However, that stops here. This recipe is very easy, and jam packed with flavor. Made from a few simple ingredients, you’re going to love this dish.
How to Prep Pan Sear Scallops – Important Tips
Remove the scallops from the package and let them rest for 10-15 minutes at room temperature. Remove the foot from the scallop. It is the small rubbery piece attached to the side of the scallop. This is the abductor muscle, which connects the scallop to its shell. It is easy to peel off using your hands. Removing this will leave you with a soft tender scallop.
Next, pat the scallops dry using a paper towel. Season the scallops with salt right before you add them to the pan. If you let the salt rest on the scallop for too long it will draw moisture to the surface of the scallop preventing it from getting a beautiful sear.
You should hear the scallops sizzle once they hit the pan. If they do not, the pan isn’t hot enough. Do not disturb the scallops once you add them to the pan, simply let them sear. Only flip them once.
How to Make Pan Seared Scallops
Prep the scallops according to the steps above. Very Important.
Heat a skillet over medium high heat. Add two tablespoons of avocado oil to the pan. Once the oil is hot, quickly season the scallops with a pinch of salt and add them to the pan. Sear for 1-2 minutes then carefully turn them over.
Reduce the heat to medium and allow the scallops to sear for another 1-2 minutes on the other side. You should have a beautiful brown sear on both sides.
Add 1.5 tablespoons butter, minced garlic and capers to the pan. Sauté for 1 minute. Remove the scallops from the pan.
Deglaze the pan with the white wine and let it reduce by half. Add the fresh squeezed lemon juice. Be sure to scrape any tasty bits from the pan. Add the remaining 1.5 tablespoons butter to the pan. Drizzle the sauce over the scallops and serve hot.
Storage
Store any leftover scallops in an airtight container in the refrigerator for two to three days. Best served warm.
Pan Seared Scallops
Ingredients
- 1 lb. sea scallops, about 6-7 scallops, remove foot
- 1-2 tablespoons avocado oil
- salt, season the scallops right before searing
- 3 tablespoons butter, divided
- 1 tablespoon garlic, minced, about 2-3 cloves
- 1 tablespoon capers, drained
- ⅓ cup white wine, sauvignon blanc
- 1-2 tablespoons lemon juice, fresh squeezed
Equipment
- 1 large skillet
Instructions
- Prep the scallops according to the steps above. Very Important. Heat a skillet over medium high heat. Add two tablespoons of avocado oil to the pan. Once the oil is hot, quickly season the scallops with a pinch of salt and add them to the pan. Sear for 1-2 minutes then carefully turn them over.
- Reduce the heat to medium and allow the scallops to sear for another 1-2 minutes on the other side. You should have a beautiful brown sear on both sides.
- Add 1.5 tablespoons butter, minced garlic and capers to the pan. Sauté for 1 minute. Remove the scallops from the pan. Deglaze the pan with the white wine and let it reduce by half. Add the fresh squeezed lemon juice. Be sure to scrape any tasty bits from the pan. Add the remaining 1.5 tablespoons butter to the pan. Drizzle the sauce over the scallops and serve hot.
