Pan Seared Scallops

These crusted Pan Seared Scallops are basted in a fresh lemon garlic butter pan sauce. They're an easy yet impressive seafood dish, that takes minutes to make. Serve them for special dinners with your family, date night with your special someone or when entertaining friends.

KEY Ingredients

large scallop side muscle removed butter olive oil lemon juice white wine See Full List

Choose scallops are are large, firm and white in color. The scallops used in this recipe are around 2 ½ inch by ¾ inches thick.

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If you have an aversion to cooking with wine, you could use seafood stock or chicken stock to make the sauce. White wine is best so I highly recommend that you go for the gold. Never use cooking wine always use a delicious white wine that you would enjoy drinking.

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Take a moment to pat dry the scallops using paper towels so the surface will be dry. Doing so will ensure that you'll achieve that crusted exterior and brown them without steaming.

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