Sautéed Bay Scallops
Sautéed bay scallops cook fast and taste clean and sweet. A hot pan, butter, and fresh lemon are all you need for a simple seafood dinner that comes together in minutes.
Equipment
- 10" non-stick skillet
- Tongs
Ingredients
- 1 pound bay scallops, side muscles removed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- juice of half a lemon
- sea salt and black pepper
- 1 tablespoon fresh parsley
- lemon wedges for serving
Instructions
- Rinse the scallops and lay them in a single layer on triple-layered paper towels. Set a cast-iron press or a heavy pot on top for 5 minutes to pull out the moisture. Pat dry.
- Season lightly with salt and black pepper on all sides.
- Heat a large nonstick skillet over medium-high heat with a teaspoon of oil. When the pan is hot, add the scallops in a single layer without crowding. Cook for 30 seconds without moving them.
- Add the butter. Shake the pan as it melts. Squeeze fresh lemon over the top. Add parsley and toss.
- Lift the scallops out with a spider or slotted spoon and spoon whatever butter is left in the pan over each serving. Serve with lemon wedges.
Notes
Storage and Reheating
Bay scallops are best eaten right after cooking. If you have leftovers, place them in an airtight container and refrigerate for up to 2 days.
Reheat them gently in a skillet over low heat with a little butter or eat them cold. I'd avoid microwaving because it can make them tough.
Nutrition
Calories: 319.5kcalCarbohydrates: 7.3gProtein: 27.5gTotal Fat: 19.5gSaturated Fat: 8.5gCholesterol: 84.5mgSodium: 891.8mgPotassium: 479.4mgFiber: 0.1gSugar: 0.03g
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