Pan Seared Scallops
These pan seared scallops are easy to make and delicious. Perfectly browned and topped with an easy white wine lemon butter sauce, you’re going to fall in love with this recipe.
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.
Nutrition
Serving: 1serving, Calories: 402kcal, Carbohydrates: 10g, Protein: 28g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 1496mg, Potassium: 529mg, Fiber: 1g, Sugar: 1g, Vitamin A: 724IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 1mg