Pan Seared Sea Scallops With Linguine
These butter-garlic Pan Seared Scallops with a beautiful golden crust are simply irresistible! Perfect as a main meal with pasta or as an appetizer.
Servings: 4 people
Calories: 597kcal
Ingredients
- 2 Tablespoons Grapeseed Oil
- 1 pound Sea Scallops about 12 large
- 1 Tablespoon all purpose flour
- 1 Tablespoon unsalted butter
- 1 Tablespoon Garlic minced
- ¼ cup Italian parsley chopped
- 1 pound Linguine prepared as directed on package.
Instructions
- Start heating the grapeseed oil in a large cast iron skillet (or Dutch Oven) on high heat.
- Rinse the scallops in cold water and pat dry with paper towels. Make sure scallops are totally dry.
- Sprinkle the scallops with the flour and make sure to total coat all over.
- Season with the Kosher salt and black pepper and once the oil has become hot enough drop in the scallops one by one, but quickly. Don't move the scallops at all for the 2 minutes.
- Then turn each scallop over quickly. Again, don't move the scallops.
- Add the garlic and the butter to the pan and lift the pan a little to swirl the garlic butter around the scallops.
- Add the chopped parsley, and once wilted remove the scallops. (The total cooking time is about 2 minutes each side).
- Serve immediately with your favorite side. We like to serve it with pasta.
Notes
- Make sure that you don’t overheat leftover scallops otherwise they will become quite rubbery in texture.
- Don’t drown the pan with oil or butter as this can result in the scallops steaming instead of crisping up.
- You may need to cook the scallops in batches depending on the size of the cast iron pan used or the number of scallops you intend to cook. Remember, overcrowding the scallops will result in them steaming and you won’t achieve the seared outer crust.
- The scallops should make a sizzling noise when added to the pan of hot oil - that’s how you know that the oil is hot enough.
- Apart from the 2-minute cooking time per side of scallop, you will know that the scallops are cooked when they have a golden crust on the outer edges and are translucent in the center.
- It’s important to thoroughly dry the scallops once rinsed as wet scallops will not sear or brown in the pan.
Nutrition
Calories: 597kcal | Carbohydrates: 91g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 454mg | Potassium: 517mg | Fiber: 4g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg