This Sautéed Scallops Recipe is made with scallops, olive oil, garlic, lemon juice, garnished with parsley and seared to perfection.
- 1 ½ pounds scallops
- ¼ cup olive oil
- 2 garlic cloves, chopped
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- Juice of 1 lemon
- Wash scallops under cold running water. Pat dry with paper towels.
- Sprinkle salt and pepper all over the scallops. Heat oil in a medium skillet on medium-high heat.
- Add garlic and cook until fragrant, about 1 minute.
- Add the scallops and cook for 2 to 3 minutes on each side.
- Add lemon juice and parsley and mix well. Serve immediately.
- Pat the scallops dry before cooking to ensure a good sear and prevent them from getting watery.
- Use a non-stick or well-seasoned pan to prevent sticking. A cast-iron skillet works great.
- Don't overcrowd the pan when cooking the scallops. They should be in a single layer and spaced apart to allow for even cooking.
- Cook the scallops for 2-3 minutes per side, depending on their size. Overcooking can make them tough and rubbery.
- Add butter towards the end of the cooking process to enhance the flavor and give the scallops a rich, golden-brown crust.
- Serve the scallops immediately after cooking with a wedge of lemon to add brightness and acidity to the dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Seafood
- Serving Size: 1
- Calories: 172.2
- Sugar: 0.0 g
- Sodium: 567.5 mg
- Fat: 1.3 g
- Saturated Fat: 0.1 g
- Carbohydrates: 4.9 g
- Fiber: 0.1 g
- Protein: 28.6 g
- Cholesterol: 56.1 mg