Pan Seared Scallops
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 500 g | Scallops | |
| 1 | Lemons | |
| 1 tbsp | Butter | |
| 2 tbsp | Rapeseed oil |
- Thaw the scallops, if frozen. Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.
- Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
- Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque.
- Turn off the heat and add the butter. When it melts, spoon the melted butter over the scallops and serve with a squeeze of lemon.
Fat:
10.4g
Saturates:
3g
Sugars:
0g
Protein:
13.7g
Carbs:
3.6g
Fiber:
0g
13.7%
Calories
3.6%
Carbs
16.1%
Protein
26%
Fat
0%
Fiber