Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 pound Large sea scallops
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 tablespoons Unsalted butter
- 1 tablespoon Chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Rinse the scallops under cold water and pat dry with paper towels.
- Season the scallops with salt and pepper on both sides.
- Heat the olive oil in a large skillet over high heat.
- Once the oil is hot, add the scallops to the skillet, ensuring they do not touch each other.
- Sear the scallops for 2-3 minutes on each side until they are golden brown and caramelized.
- Remove the scallops from the skillet and set them aside.
- Lower the heat to medium in the same skillet and add the minced garlic.
- Cook the garlic for 1-2 minutes until it is fragrant and lightly golden.
- Add the unsalted butter to the skillet and stir until it is melted and combined with the garlic.
- Add the chopped parsley to the skillet and stir to combine.
- Return the scallops to the skillet, and spoon the garlic butter sauce.
- Cook the scallops for 1-2 minutes or until they are heated through.
- Serve hot with lemon wedges on the side.
Nutrition Facts
Calories: 230 kcal
Fat: 16g
Saturated Fat: 6g
Cholesterol: 50 mg
Sodium: 380 mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Protein: 19g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Pan-Seared Scallops with Garlic Butter
To store low-carb pan-seared scallops with garlic butter, you should follow these simple steps:
- Let the pan-seared scallops cool to room temperature before storing them. This will prevent condensation from forming inside the container.
- Transfer the pan-seared scallops to an airtight container with a lid. Glass or plastic containers with tight-fitting lids work well for this purpose.
- Spoon any remaining garlic butter over the scallops in the container.
- Seal the container tightly and label it with the date of preparation.
- Store the container in the refrigerator for up to three days.
When ready to eat the leftovers, you can reheat the scallops in the microwave or oven. To reheat in the microwave, place the scallops on a microwave-safe plate, cover them with a damp paper towel, and microwave them on high for 1-2 minutes or until heated. To reheat in the oven, preheat the oven to 350°F (175°C), place the scallops in an oven-safe dish, and bake for 10-15 minutes or until heated through.
Note: Pan-seared scallops are best served immediately after cooking for optimal texture, so reheating should be done carefully to avoid overcooking and making them tough.