Sauteed Scallops with Garlic
Tender flour-dusted scallops are quickly sautéed in butter, olive oil and garlic for a simple seafood dinner with a golden edge.
Prep 5 min · Cook 8 min · Total 13 min · Makes 2 servings
Ingredients
- 8 large sea scallops
- 2 T flour for dredging
- 1 T good quality olive oil
- 1 T butter
- Salt/pepper to taste
- 1-2 tsp. very finely minced fresh garlic
- Parsley, for garnish
Directions
- Pat the scallops dry gently with a paper towel. Pour the oil into a medium-sized frying pan and set it over medium heat.
- Add the butter. As it melts, coat each scallop lightly in flour on both sides.
- Once the butter begins to foam, place the scallops in the pan. Cook them until each side is just lightly browned and they are beginning to feel firm, but not fully firm, about 2 minutes per side for this first browning. The exact timing will depend on how thick your scallops are.
- After the scallops have a little color on both sides, add the garlic and reduce the heat slightly. Season with salt and pepper as desired, then cook for about 2 minutes more, stirring or gently shaking the pan so the garlic moves evenly around the scallops.
- Sprinkle with parsley and serve hot, with lemon slices if desired.