Seared Scallops Recipe
Ever wanted to cook something really yummy that looks super fancy but is secretly easy? These Seared Scallops are your secret weapon! Imagine perfectly golden-brown scallops, tender and juicy on the inside, with a delicious sauce that makes your tastebuds sing. This Seared Scallops recipe is so simple, even you can make it! Great for a special dinner or just because you're hungry, these scallops are a total crowd-pleaser. Let's learn how to make these amazing Seared Scallops and impress everyone with your awesome cooking skills! Get ready to become a scallop superstar!Calories: 280 | Protein: 18g | Fat: 17g | Carbohydrates: 5g
Ingredients
- 1 pound medium to large scallops
- 2 tablespoons butter or vegan/dairy-free butter
- 2 tablespoons minced shallots
- 1 cup canned coconut milk stir well if separated
- ¼ cup lime juice
- ¼ cup tequila blanco
- Olive oil for searing
- Pinch of salt
- Optional Cilantro and/or edible flowers for garnish
Instructions
- Season and Dry: First, I sprinkle a little salt over my scallops and then pat them very dry with paper towels. Keeping the scallops cold right until cooking helps the centers remain tender.
- Heat the Pan: Next, I heat a frying pan over medium-high heat. Once the pan is hot, I add a small drizzle of olive oil.
- Sear the Scallops: Carefully place the scallops into the pan, making sure they have enough space. They need about 2 minutes on one side to form that golden crust. If the scallops are smaller, sometimes I only sear one side. Once done, I transfer them to a plate.
- Make the Sauce: In the same pan, I add the butter and shallots. I sauté for about 2 minutes, scraping up any browned bits from the scallops. Then I pour in the coconut milk, lime juice, and tequila. I let it simmer for 5 minutes, stirring occasionally. Finally, I add salt to taste.
- Serve: I plate the scallops on a dish (or even on scallop shells for extra fun) and spoon the sauce over them. I finish with a pinch of minced cilantro or some colorful edible flowers. Enjoy!
Notes
- Don’t crowd the pan: Give scallops enough room so they sear instead of steam.
- Watch the heat: Too high and the scallops can burn; too low and they won’t get that delicious crust.
- Timing is key: Overcooking scallops can make them rubbery, so keep an eye on them.
- Stir the sauce: This helps prevent any sticking or burning, especially when using coconut milk.