Pan-Seared Scallops
Quick pan-seared scallops offer a delicious and elegant meal, suitable for both special occasions and speedy weeknight dinners.
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Instructions
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Pat scallops thoroughly dry and season with salt.
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Heat grapeseed oil in a nonstick or cast-iron pan over high heat.
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Add scallops to the hot pan, shake once, and cook for 2 to 3 minutes until browned.
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Flip scallops and cook for an additional 1 to 2 minutes until just translucent and springy; transfer to a paper-towel-lined plate.
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Brown butter in the same pan over medium heat, then pour it over the cooked scallops and serve immediately.
Nutritional Info (per serving)
Calories:
232 kcal
Carbohydrate:
6 g
Cholesterol:
69 mg
Fiber:
0 g
Protein:
23 g
Saturated Fat:
6 g
Sodium:
957 mg
Sugar:
0 g
Fat:
13 g
Unsaturated Fat:
0 g