Pan-Seared Garlic Scallops is Today’s Delight, seasoned simply with garlic, salt and pepper, cooked and seared in butter until it forms a perfect crust. Scallops are rich in omega 3, and healthy source of lean protein that is relatively low in calories.
Pan-Seared Garlic Scallops
With less effort or preparation, it doesn’t take long to cook scallops in a pan. To cook crusty scallops, two things to note. Dry scallops with paper towel and make sure your pan is hot. When you place the scallops in pan, you want it seared in hot sizzling butter instead of steamed. Also, don’t crowd scallops in pan so they can cook evenly and retain pan’s hot temperature.
Pat dry scallops with paper towel before searing.
Use butter or a combination of butter and olive oil to sear this delicious juicy scallops.
Seasoned scallops seared in butter.
There are two types of scallops: bay scallops and sea scallops. For this recipe, I am using sea scallops. The main difference between the two is its size. Bay scallops are much smaller, the size of a quarter while sea scallops are much bigger. Because of its size, bay scallops cook much faster and are great for sauteing or toppings for pasta or salads. Sea scallops on the other hand can also be broiled or grilled but in a short cooking time.
It is best to cook fresh scallops on the day you bought it. Scallops are succulent when moist and juicy, so don’t overcook. Well done scallops can get tough and rubbery.
Scallop is versatile and can be served with pasta, rice, vegetable and other seafood.
My pictures are not the best. I was visiting my brother and did not have my camera and tripod. Even my video was missing a clip.
How to Cook Pan-Seared Garlic Scallops
Would you like try another similar recipe, Pan-Fried Garlic Butter Shrimp, it’s delicious as well.
Scallops seasoned with garlic powder, salt and pepper, cooked and seared in butter until it forms a perfect brown crust.
- 12 pieces sea scallops dry with paper towel
- garlic salt or garlic powder and salt to taste
- pepper to taste
- 1 stick unsalted butter
- Pat dry scallops with paper towel.
- Season with garlic powder, salt and pepper.
- Place pan over medium heat and melt butter.
- Once butter melts, raise heat to medium high.
- Pan should be sizzling hot. Place scallop in pan. If using a smaller pan, do not overcrowd scallops.
- Sear both sides of scallop until brown and crusty about 1 ½ minutes each side. Note: Stove top varies so this is only an estimate. Scallop has a delicate texture so use your best judgement.
When crusty on both sides, remove from heat.
- Serve hot with pasta or vegetables. Enjoy!
- Do not overcook scallop, can get tough and rubbery.
Serve scallops with other sides.
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