Seared Scallops

Recipe

Main Dish
Seared Scallops

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Platter of seared scallops, garnished with fresh herbs and served with vegetables and lemon slices

User Rating

4.43 out of 5 stars
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14 ratings

Recipe Data

4
Servings
15min
Prep
25min
Total

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    Description

    Serve as an appetizer or on a bed of pasta for a main course. Either way you look like an all-star when these hit the table.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs.sea scallops, small side muscle removed
    Hy-Vee sea salt, to taste
    Hy-Vee black pepper, to taste
    2 tsp.Hy-Vee Select olive oil
    3 tbsp.Hy-Vee unsalted butter, divided
    1lemon, juiced
    Fresh herbs, chopped, if desired

    Things To Grab

    • Large skillet
    • Paper towel

    Directions

    1. Heat a large sauté pan over medium-high heat. Trim scallops, pat dry with a paper towel, and season with salt and pepper.

      Hyvee Culinary Expert Tip
      It's important to trim each scallop to reduce chewiness. To trim each scallop, pinch off the small rectangular tag of tissue on the side using your thumb and first finger.
      Hy-Vee Test Kitchen
    2. Heat olive oil to almost smoking. Carefully add the scallops, making sure they are not touching each other. Sear scallops for about 1 to 2 minutes.

    3. Flip scallops and add 2 tablespoons butter; baste scallops with butter and continue to cook 1 to 2 minutes. The scallops should have a 1/4-inch golden crust on each side while still translucent in the center. Remove scallops from pan.

    4. Add lemon juice and remaining 1 tablespoon butter to pan. Allow to heat through; season to taste with salt and pepper.

    5. Serve scallops with butter sauce and garnish with fresh herbs.

    Nutrition facts

    Servings

    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 50mg
    • Sodium: 450mg
    • Total Carbohydrates: 4g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 8%
    0%
    Iron 2%
    0%
    Calcium 2%