Sautéed Scallops Recipe begins with a simple marinade and ends with a quick 4-minute sauté. And your scallops will be perfect.
The hardest thing about this Sautéed Scallops recipe is not overcooking your scallops. And you definitely won’t want to do that or they will be rubbery. You want them nice and flaky, but kind of spongy, the way you get them in a fancy restaurant. You know, the scallops entrees you pay $30-$40 for 3 golden brown nuggets?
When you see how easy this is, you’ll never buy them in a restaurant again.
Sure, they are a tad expensive to buy. We buy a bag of frozen scallops for about $18-$24 a couple times a year. Each bag has about 24 scallops in it. Are you getting this? They cost maybe $1-$2 each. One bag is at least four meals for us and we get twice the number of scallops that are served in restaurants.
What Do Scallops Look Like?
I always wondered what scallops look like alive. Don’t you? Here you go. These are over ice but still in the shell.
Meal Pairing Idea
Don sautéed the scallops, and I made all the rest. He made me laugh because he went outside to get fresh thyme from our herb pots, but he didn’t know what it looks like. At first, he brought in oregano.We enjoyed the dinner. Our supper was amazing. What a wonderful way to celebrate National Seafood Month (June).
What You Need
You will need measuring cups and spoons, a bowl or dish to marinate the scallops in, and a saute pan. It’s worth the money to get a good pan; you will use it often. In fact, I highly recommend you buy a good set of pans.
Sautéed Scallops Recipe
Sautéed Scallops Recipe
Flavorful wonderful sauteed scallops recipe
- 12 medium scallops
- 1/8 cup extra-virgin olive oil
- 2 tablespoons olive oil
- 6 cloves garlic (minced)
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups field greens (optional)
Place the scallops in a single layer in a baking dish.
In a small bowl or measuring cup, mix the 1/8 cup olive oil, garlic, thyme, salt and pepper until blended.
- Pour the oil mixture over the scallops and let stand 20 minutes.
- Heat enough oil to lightly coat the bottom of a medium sauté pan over medium-high heat.
- Add the scallops.
- Cook quickly on each side until golden brown, about 1 to 2 minutes per side.
Remove from the heat and place 3-4 scallops around a mound of greens (or in our case, around the broccoli).
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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