Stove-Seared Scallops with Butter Pan Sauce
Pure meat: deeply browned scallops finished with lemon-butter. No plant ingredients.
Back to full listIngredients
- Kroger® Wild Caught Sea Scallops Frozen (16 oz) 12 oz (about 8–10 scallops), thawed and very well dried $21.99 sale
- Butter 2 tbsp —
- Salt to taste —
- Black pepper to taste —
Instructions
- Thaw scallops and pat extremely dry with paper towels (this is key for browning).
- Heat a heavy skillet on the stove over high heat until very hot.
- Season scallops with salt and pepper.
- Sear scallops dry in the hot pan (no fat) until a deep crust forms, 1 1/2–2 minutes. Flip and sear 60–90 seconds more (just opaque).
- Reduce heat to low, add butter, and baste/scatter butter over scallops for 15–30 seconds.
- Serve immediately (2 portions: 4–5 scallops each).
Health notes: High-protein, lower-carb. Moderately high in cholesterol/saturated fat; reduce butter if needed.
Drink pairing: Dry white wine (Chardonnay or Sauvignon Blanc) or sparkling water.