Pan Seared Scallops with Garlic Butter
Pan-seared sea scallops made with blackened spices and garlic butter served over rice. A quick 15-minute flavorful meal for any day of the week!
or more to taste
Salt and pepper to taste
(Start with 1/4 teaspoon then taste and adjust as needed)
mashed into a paste
or another oil with a high smoke point
Chopped parsley or cilantro for garnish
In a bowl, combine the smoked paprika, cayenne pepper, brown sugar, thyme, oregano, salt, and pepper.
On a clean surface, place the sea scallops and pat them dry with paper towels. Generously season scallops with the seasoning. Set aside.
In a large skillet, heat oil over medium-high heat. Making sure the scallops don't touch (they should be about 1-inch apart from each other on the pan), sear the scallops for 1-2 minutes, undisturbed.
Meanwhile, in another bowl, mix together the melted butter and garlic paste.
Pour the garlic butter sauce on top of the scallops. Flip the scallops then cook for another 1-2 minutes, undisturbed. The scallops are done when they're opaque and have browned.
Remove from the heat and transfer to a plate. Serve with a simple salad, white rice, pasta or risotto. Enjoy!
serving of scallops
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