Pan Seared Scallops Recipe

• servings: 4 servings
• active time: 8 minutes
• total time: 20 minutes

Ingredients

1 lb scallops

1 tbsp olive oil

2 tbsp unsalted butter

salt

black pepper

3 tbsp unsalted butter

2 tbsp garlic (minced)

1/3 cup fresh lemon juice

2 tbsp fresh sage (chopped)

salt

black pepper

3 tbsp fresh Italian parsley (chopped)

Directions

Rinse the scallops with cold water and thoroughly pat dry with a paper towel. Season the scallops with salt and pepper on either side. In a large skillet on medium to medium-high heat, melt the 2 tablespoons of butter. Transfer the scallops to the hot skillet and cook until golden brown on either side, about 1-3 minutes per side. Once cooked, set aside.

Now, make the lemon butter sage sauce. Melt the butter on medium heat. Add the garlic and cook until fragrant. When the garlic is fragrant, add in the lemon juice, salt and pepper, and sage. Place the scallops back in the skillet with the butter sauce. Garnish with the parsley and serve immediately.

Nutrition

• Calories: 251 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 65 mg
• Sodium: 449 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 14 g