Although scallops have a reputation for being challenging to prepare properly, this recipe is incredibly quick, simple, and delicious. Clarified butter, a nice nonstick pan, and high heat for the sear are essential. complements risotto well.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 12 medium sea scallops
- 1 teaspoon salt, or more to taste
- 5 tablespoons clarified butter (ghee), warm
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 3 tablespoons clarified butter (ghee)
Instructions
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts
| Calories | 675 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 232 mg |
| Dietary Fiber | 0 g |
| Protein | 43 g |
| Saturated Fat | 32 g |
| Sodium | 1648 mg |
| Sugars | 0 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Was delicious as is! Did not change a thing.
If you want to enjoy scallops, don’t put too many ingredients when you cook them. Best enjoyed with very little seasoning etc. Real butter & pan fried.
I started by burning the garlic and butter! So I started again with butter and parsley. I removed the roes to cook quickly at the end. Cooking for one I only needed three enormous fresh scallops! After they were cooked I squeezed the juice of a lime over it. Since the dish was accompanied by very fresh young samphire I needed no salt. I’m now replete and delighted! Thank you for the recipe. I’m going to try it again again really soon!
It turned out well, thanks for the awesome recipe. Thanks
Fabulous dish, I Sous Vide the Scallops and then incorporated them into this recipe. Best ever.
There are just 2 of us. I made a tossed salad and used a 2lb bag of sea scallops. We barely had enough for left-overs the next day. Really great. This one is definitely a keeper.