Sautéed Scallops Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Description:
If you’re a seafood enthusiast like me, but have a partner who’s not quite as fond of it, fear not! These succulent sautéed scallops might just be the bridge to seafood bliss for them. My husband, for instance, isn’t keen on most seafood, but when it comes to scallops, he’s all in! This recipe is his special treat, and he loves it paired with a juicy steak and a fluffy baked potato. The best part? It’s incredibly easy to whip up, though it’s crucial not to overcook these delicate morsels. Let’s dive into this simple yet satisfying dish!
Ingredients:
- 1 lb scallops
- 2 tbsp butter
- 1/4 tsp dried basil
- 1 tsp parsley flakes
- 3 tbsp white wine or lemon juice
- Salt and pepper to taste
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare Ingredients: Begin by gathering all your ingredients. Ensure your scallops are rinsed and patted dry with paper towels for the best sear. |
| 2 | Melt Butter: In a large skillet over medium-high heat, melt the butter until it begins to sizzle gently, creating a fragrant aroma in your kitchen. |
| 3 | Add Seasonings and Scallops: Once the butter is melted and bubbling, sprinkle in the dried basil and parsley flakes, infusing the butter with their aromatic flavors. Then, carefully add the scallops to the skillet in a single layer, ensuring they’re not overcrowded. This ensures each scallop gets a beautiful golden sear. |
| 4 | Sauté Scallops: Allow the scallops to cook undisturbed for about 2-3 minutes until they develop a golden-brown crust on the bottom. Resist the urge to move them around too much; this helps achieve that perfect sear. |
| 5 | Flip and Cook: Using tongs, gently flip each scallop over and continue cooking for an additional 2-3 minutes on the other side, or until they are opaque and firm to the touch. Be mindful not to overcook them; scallops can become rubbery if cooked for too long. |
| 6 | Deglaze the Pan: Once the scallops are cooked to perfection, pour in the white wine or lemon juice, swirling it around the skillet to deglaze the pan and lift up any flavorful browned bits stuck to the bottom. This step adds a delightful burst of acidity to complement the rich sweetness of the scallops. |
| 7 | Finish and Serve: Allow the wine or lemon juice to simmer for a minute or two, allowing it to meld with the buttery pan sauce. Taste and adjust the seasoning with salt and pepper if needed. Then, remove the skillet from the heat and transfer the scallops to a serving platter, drizzling them with the pan sauce. |
| 8 | Garnish and Enjoy: Sprinkle some fresh chopped parsley over the scallops for a pop of color and freshness. Serve immediately while still hot, alongside your favorite sides like a perfectly grilled steak and a fluffy baked potato. |
Nutritional Information (Per Serving):
- Calories: 161.1
- Total Fat: 6.6g
- Saturated Fat: 3.7g
- Cholesterol: 52.8mg
- Sodium: 224.8mg
- Carbohydrates: 3.3g
- Fiber: 0g
- Sugars: 0.2g
- Protein: 19.2g
Recipe Notes:
- Scallop Selection: Opt for fresh, dry-packed scallops if possible, as they sear beautifully and have a sweet, briny flavor.
- Don’t Overcrowd the Pan: Ensure the scallops are spaced apart in the skillet to promote even cooking and a gorgeous sear.
- Perfect Pairings: These sautéed scallops are incredibly versatile and pair well with a variety of side dishes, from simple salads to creamy risottos.
- Cooking Wine Options: If using wine, choose a dry white variety such as Sauvignon Blanc or Pinot Grigio for a bright, acidic contrast to the rich scallops.
- Serve Immediately: Scallops are best enjoyed fresh off the stove, so serve them promptly to savor their delicate texture and flavors.
Now, get ready to impress your loved ones with this elegant yet effortless seafood delight! 🍽️✨
