Seared Scallops
This is the pan I make when I want a plate that looks like a restaurant sear and still takes 20 minutes. Scallops go into a hot skillet dry, stay put until the bottom is deep gold, then flip once. A short garlic-herb sauce goes in after they rest, and a spoon pours it over the center the way the photo does. Lime wedges sit in the pan, not boiled in the sauce.
The crust is the whole trick. Wet scallops steam. Dry ones, patted hard with a towel, take color in about 2 minutes a side. The sauce is light on purpose: broth, a little cream, garlic, parsley, and lime. Too much cream and it looks like chowder. A loose pour that pools around the scallops is the look. Skip the cream and use yogurt off the heat if you want it lighter.
I serve them in the skillet, six large scallops for two plates. They do not wait. The crust softens if they sit in the sauce, so pour it at the table. A green salad or cauliflower on the side is enough. They are rich on their own.
Why you'll love it
- Ready in 20 minutes, one skillet.
- Hard sear, pale center, the way a scallop should look.
- Sauce spooned over the top, lime in the pan.
- Easy to lighten by using yogurt instead of cream.
Anti-Inflammatory & Mediterranean Recipes
Seared Scallops
- Prep10 min
- Cook10 min
- Total20 min
- Servings2 servings
- Calories280 kcal
Ingredients
- Scallops
- Sauce
Instructions
- Pat the scallops very dry. Season both sides with salt and pepper. Take off the small side muscle if it is still attached.
- Heat 1 Tbsp olive oil in a skillet over medium-high until it shimmers. Lay the scallops in with space between them. Sear 2 minutes without moving, until the bottoms are deep gold. Flip and cook 1 to 2 minutes. The centers should still look translucent. Move them to a plate.
- Lower the heat. Add the garlic and stir 20 seconds. Pour in the broth and scrape the pan. Simmer 1 minute.
- Stir in the cream, the second tablespoon of olive oil, lime juice, and a pinch of salt. Take it off the heat. Fold in the parsley.
- Return the scallops to the skillet. Spoon the sauce over the tops. Tuck lime wedges around the pan and serve right away.
Notes & Tips
- Dry is the difference between a crust and a pale scallop. Use a clean towel, not a quick pat.
- Do not crowd the pan. Six large scallops in a 10-inch skillet is the limit.
- Pull them while the center is still slightly glossy. Another minute makes them rubbery.
- Sauce off the heat before the parsley goes in, so it stays green.
- Nutrition: Per serving (3 scallops and half the sauce). Estimate, with cream.
- Nutrition: Net carbohydrates: 6g
- Nutrition: WW estimate: 6 points on the current plan (oil and cream carry the points; plain scallops are usually low)
- Fridge: 1 day, covered. Reheat gently. The crust will not come back. They are better the night you sear them.
- Do not freeze cooked scallops. Freeze them raw if you buy extra.
- Nutrition is an estimate from sea scallops, olive oil, a light cream sauce, and lime. Yogurt in place of cream drops the fat.
Variations & serving ideas
- Lighter sauce: stir in 3 Tbsp Greek yogurt off the heat instead of cream.
- No lime: use lemon. The plate still works.
- No scallops: large shrimp, seared 1 minute a side, in the same sauce.
- Dairy-free: skip the cream and finish with olive oil and lime only.
- Higher protein: add 2 more scallops. The sauce can cover them.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 18 g |
| Sodium | 780 mg |
| Total carbohydrate | 6 g |
| Fibre | 0 g |
| Protein | 24 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Seared Scallops?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Seared Scallops?
The key ingredients include chicken, garlic, lime, parsley, heavy cream and lime juice. The recipe card lists every ingredient with exact amounts.
Can I make substitutions in this recipe?
Yogurt in place of cream drops the fat.
How many servings does this recipe make?
It makes 2 servings.
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