Pan-Seared Scallops

Pan-Seared Scallops

Scallops are prized shellfish known for their delicate texture and sweet, buttery flavor that sets them apart in the world of seafood. Found in oceans worldwide, scallops are bivalve mollusks that are harvested primarily for their tender adductor muscle—the round, meaty part most commonly eaten. Their mild taste and soft yet slightly firm texture make them incredibly versatile in the kitchen, lending themselves well to quick cooking methods such as searing, grilling, or baking. Scallops are often enjoyed as elegant appetizers or main courses in fine dining and home kitchens alike, pairing beautifully with light sauces, fresh herbs, citrus, and butter. On cookpad, you’ll find numerous food recipes featuring scallops, shared by the Home Cook worldwide, offering everything from simple seared preparations to gourmet creations using classic and modern food recipes.

From a nutritional standpoint, scallops are low in calories and fat while being rich in high-quality protein, vitamin B12, magnesium, and omega-3 fatty acids. These nutrients contribute to muscle health, brain function, and cardiovascular wellness. Cooking scallops requires careful timing to avoid overcooking, which can lead to a rubbery texture. Below is a detailed recipe for Pan-Seared Scallops with Lemon Butter Sauce, a classic preparation that highlights their natural sweetness with a bright, buttery finish.

Pan-Seared Scallops with Lemon Butter Sauce Recipe

Ingredients:

• 12 large sea scallops, patted dry
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Prepare Scallops:
   Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
2. Sear Scallops:
   Heat olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add scallops, spacing them apart. Cook for 2-3 minutes without moving until a golden crust forms. Flip and cook the other side for another 1-2 minutes until opaque and just cooked through. Remove scallops from the pan and set aside.
3. Make Lemon Butter Sauce:
   Reduce heat to medium. Add butter and garlic to the skillet. Cook for 1 minute until fragrant but not browned. Stir in lemon juice and parsley. Remove from heat.
4. Serve:
   Drizzle the lemon butter sauce over the scallops and serve immediately with lemon wedges.

FAQs About Scallops

Q: How can I tell if scallops are fresh?
A: Fresh scallops should smell like the sea, be moist but not slimy, and feel firm to the touch.

Q: Why is it important to dry scallops before cooking?
A: Drying scallops ensures a better sear and caramelization, giving a golden crust and improved flavor.

Q: Can scallops be frozen?
A: Yes, scallops freeze well if stored properly in an airtight container or vacuum-sealed.

Q: How do I avoid overcooking scallops?
A: Cook scallops quickly on high heat, usually 2-3 minutes per side, until just opaque inside.

Q: What side dishes pair well with scallops?
A: Light salads, risotto, asparagus, or garlic mashed potatoes complement scallops beautifully.

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