Crispy Pan-Fried Scallops with Garlic Lemon
Crispy Pan-Fried Scallops with Garlic Lemon is an uncomplicated way to celebrate National Fried Scallops Day, with a practical method and crowd-friendly flavor. It works especially well when time is limited but the occasion still deserves something memorable.
Category: Quick Meals
| Cuisine: American
| Diet: GlutenFree
Ingredients
- 12 large sea scallops, patted dry
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1. Pat scallops dry with paper towels and season both sides with salt and pepper.
- 2. In a large nonstick or cast-iron skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat until shimmering.
- 3. Carefully place scallops in the skillet in a single layer, ensuring they are not crowded. Cook without moving for 2-3 minutes until a golden crust forms.
- 4. Flip scallops and add remaining butter, minced garlic, and lemon juice. Cook for another 2 minutes, basting scallops with the garlic butter.
- 5. Remove from heat and sprinkle with lemon zest and chopped parsley. Serve immediately.
Details
Pan-seared scallops with a crispy crust, enhanced with garlic and lemon.
Nutrition Facts (per serving)
| Calories | 424 kcal |
| Protein | 45 g |
| Carbs | 2 g |
| Fat | 25 g |
Notes
For best results, ensure scallops are very dry to achieve a crispy crust. Do not overcrowd the pan. Serve immediately.
