Scallops are super easy to make. Don’t fret, many people are intimidated because they seem so fancy, but making them right is all about timing. This Pan-Seared Scallops recipe will be a great entrée or even appetizer for your holiday guests.
- 3 tablespoons salted butter, divided
- 1½ pounds fresh, dry scallops
- 2 teaspoons cracked black pepper, divided
Start by melting 2 tablespoons of butter in a medium to large sauté pan. Once melted, gently add the scallops to the pan over medium-high heat. Sprinkle with half the cracked pepper and allow to cook for 90 seconds to 2 minutes before flipping. You’re looking for a light brown crust to form. When ready, flip scallops gently and sprinkle with remaining pepper. Add remaining butter and cook for an additional 60 to 90 seconds until brown. Serve immediately.
Nutrition Analysis: 200 cal, 10 g fat, 65 mg chol, 740 mg sodium, 6 g carbs, 0 g fiber, 0 g sugar, 21 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.
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