Scallops with Garlic and Parsley
A simple and delicious dish featuring tender scallops sautéed with fresh garlic and parsley, perfect for a quick and elegant meal.
Nutrition
Calories: 220cal
Carbohydrate: 3g
Protein: 16g
Fat: 16g
Cholesterol: 45mg
Sodium: 320mg
Difficulty Level: easy
10 min Prep
5 min Cook
15 min Total
2 Servings
Ingredients
- 8 large sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, cut into wedges
Instructions
- Pat the scallops dry with paper towels to remove any excess moisture. This step is crucial for achieving a good sear.
- Season the scallops on both sides with salt and black pepper.
- Heat the olive oil in a non-stick skillet over medium-high heat. The oil should be hot, but not smoking.
- Add the scallops to the skillet, being careful not to overcrowd them. Cook for 2-3 minutes per side until a golden-brown crust forms.
- Resist the urge to move the scallops too soon. They will release from the pan when they are ready to be turned.
- Remove the scallops from the skillet and set them aside on a warm plate.
- Reduce the heat to medium, add the butter to the skillet and let it melt.
- Add the minced garlic to the butter and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Return the scallops to the skillet and spoon the garlic butter over them. Cook for another minute to ensure they are heated through.
- Remove from heat and sprinkle with chopped parsley.
- Serve immediately with lemon wedges on the side for squeezing over the scallops.