Garlic Butter Seared Scallops
Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!
Servings: 4 servings
Ingredients
- 1 pound fresh bay or sea scallops, dry packed
- salt and fresh ground pepper, to taste
- 1/4 teaspoon sweet paprika
- 4 tablespoons unsalted butter, divided
- 4 to 5 garlic cloves, minced
- 1/3 cup dry white wine, (for Keto, use chicken or vegetable broth)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- lemon slices, for garnish
Instructions
- Thoroughly pat dry the scallops with paper towels.
- Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
- Season scallops on all sides with salt, pepper, and paprika.
- Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
- Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
- Cook scallops for 2 minutes, or until browned. Do not move them around.
- Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
- Remove scallops from pan and set aside.
- Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
- Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
- Add wine and cook for 2 minutes.
- Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
- Return scallops to the pan and spoon sauce over scallops.
- Garnish with parsley and lemon slices.
- Serve.
Notes
NET CARBS: 7g
Nutrition
Serving: 4scallops | Calories: 208kcal | Carbohydrates: 8g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 548mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg
