Pan-fried Scallops

Name: Pan-fried Scallops
Total time: 7 min
Yield: Makes 4 servings
Ingredients: 2 pounds bay scallops, rinsed and patted dry; ¾ teaspoon coarse sea salt; ½ teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 2 garlic cloves, minced; 3 tablespoons finely chopped fresh flat-leaf parsley; Lemon wedges (optional)

1 Rating
1 Review

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.

Recipe by Coastal Living June 2015

Gallery

Credit: Stephen Devries; Styling: Marian Cooper Cairns

Recipe Summary

hands-on:

7 mins

total:

7 mins

Yield:

Makes 4 servings

Ingredients

2 pounds bay scallops, rinsed and patted dry
¾ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges (optional)

Directions

Step 1
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.

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Pan-fried Scallops

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Recipe Summary

Ingredients

Directions

Reviews (1)

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