Well Seasoned Studio · by Ari Laing★ 5.0 (19)
How To Pan Sear Scallops (Golden Crust Every Time!)
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 28%
CARBS 5G10% OF CAL
0G FIBER0G SUGAR5G OTHER
FAT 17G67% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops with a golden-brown crust and tender interior, finished with brown butter and herbs. A restaurant-worthy meal made at home.
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Nutrition & ingredients
Ingredients
serves 4- 1 lb dry sea scallops, (about 11-13 scallops, see note below)
- 3 Tbsp neutral oil ()
- Kosher salt
- 2 Tbsp unsalted butter
- 1 sprig rosemary, (or other fresh herb, such as tarragon or thyme, optional)
- 2 cloves of garlic (smashed and peeled)
- Flaky sea salt ()
- 1 Tbsp fresh parsley (finely chopped)
- Lemon wedges ()
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 28%
CARBS 5G10% OF CAL
0G FIBER0G SUGAR5G OTHER
FAT 17G67% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 1040mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 14mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.