15-Minute Pan-Seared Scallops (Edit recipe)

Pan Seared Scallops are a healthy and impressive dinner to make on a busy weeknight or fancy Sunday dinner. This restaurant-worthy meal is so easy and made in only 15 minutes! You will absolutely love the tender and smooth texture, golden crust, and delicious lemon caper sauce to balance the natural sweetness of scallops.

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	4096
Fat:	17 g
Carbohydrates:	5 g
Protein:	79 g
Cholesterol:	160 g
Sodium:	734 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Amy Rains

View original recipe

Serves: 3

Ingredients

12 Scallops, large
Salt and Pepper
1 Tbsp Avocado Oil, or olive oil
2 Tbsp Unsalted Butter
2 cloves Garlic, minced
2 Lemon
1/4 cup White Wine, (see notes)
1 Tbsp Capers, drained
Parsley, for optional garnish (or fresh chives)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large skillet to medium high heat (stainless steel or cast iron skillet works well here). Pat dry the scallops and season with salt and pepper.
Once the pan is hot, add the oil. Then add the scallops, flat side down. Cook for 2-4 minutes (depending on thickness of the scallops). Flip when golden brown and do not touch or toss in between! If the scallops are sticky or resist, do not flip over yet! Wait about 30 seconds before trying again. Cook on the 2nd side for 1-2 minutes or until the flesh at the top and bottom looks opaque. Transfer the scallops to a plate and set aside. Keep the pan hot.
Add the butter to the skillet, then add the garlic Brown for about 1-2 minutes, then add in the lemon juice and wine (if using). Stir and scrape up any browned bits. Add in the capers and stir to combine.
Spoon the sauce over the scallops and serve. Garnish with chives or parsley.