Pan-fried Scallops

Coastal Living
Pan-fried ScallopsRecipe

Photo: Stephen Devries; Styling: Marian Cooper Cairns

Scallops come one of two ways: wet or dry. Ask at the fish counter for dry scallops, which are in their natural state, have a milder, purer flavor than wet scallops, and sear beautifully.

Makes 4 servings


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2 pounds bay scallops, rinsed and patted dry
3/4 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges (optional)


Hands-on: 7 Minutes
Total: 7 Minutes

Sprinkle scallops with salt and pepper. Heat butter in a large skillet over medium-high heat; add garlic, and sauté 30 seconds. Add scallops; cook 3 minutes, shaking pan occasionally. Remove from heat, cover, and let stand 1 minute. Stir in parsley. Serve with lemon wedges, if desired.

Created date

April 2015