Sauteed scallops

Sauteed scallops

A easy butter sauce seasoned with salt, pepper, parsley, and garlic lets the delicate flavor of these sauteed scallops genuinely shine.


  • sixteen huge sea scallops (about 1 one/two kilos)
  • 1/four teaspoon salt
  • one/4 teaspoon freshly ground black pepper
  • 1 1/two tablespoons olive oil
  • 2 tablespoons butter
  • 1/four cup chopped clean flat-leaf parsley
  • two garlic cloves, minced

Nutritional Details

  • Calories 241
  • Caloriesfromfat forty three%
  • Excess fat eleven.5g
  • Satfat three.6g
  • Monofat 5.7g
  • Polyfat 1.1g
  • Protein 28.7g
  • Carbohydrate four.3g
  • Fiber .2g
  • Cholesterol 71mg
  • Iron .8mg
  • Sodium 464mg
  • Calcium 48mg

How to Make It

Sprinkle scallops with salt and pepper. Heat oil in a massive nonstick skillet over medium-large heat. Include eight scallops saut two 1/2 minutes on every single facet or right up until browned. Established apart, and maintain warm. Repeat process with remaining 8 scallops. Wipe pan clean with a paper towel.

Incorporate butter to pan minimize warmth, and cook dinner until butter melts. Stir in parsley and garlic, and prepare dinner 15 seconds. Return scallops to pan toss to coat.

Chef’s Notes

The mystery to completely browned scallops is persistence. Peterson suggests cooking in two batches. Warmth the oil until it ripples in the pan. Incorporate scallops, a few at a time, and hold out for them to sizzle ahead of including more. If you insert as well several at when, the pan will shed warmth and its capacity to brown them all.

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