Imagine transforming simple seafood into a restaurant-quality dish that will make your dinner guests swoon with delight! These Sautéed Scallops with Rosemary and Lemon are not just a meal, but a culinary adventure that combines the delicate sweetness of perfectly seared scallops with the aromatic punch of fresh rosemary and bright, zesty lemon. In just 15 minutes, you'll create a gourmet experience that looks and tastes like it took hours to prepare.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 pound scallops
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Pat the scallops dry thoroughly with paper towels. This is crucial to ensure they develop a golden-brown crust when sautéing.
- Season the scallops generously with salt and freshly ground black pepper on both sides.
- Heat olive oil in a large non-stick skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the scallops in the hot pan, making sure they are not touching each other. This allows them to sear properly and develop a golden crust.
- Cook the scallops for approximately 2-3 minutes on the first side without moving them, until a golden-brown crust forms.
- Gently flip the scallops using tongs and cook for an additional 1-2 minutes on the other side. The scallops should be opaque and slightly firm to the touch.
- Sprinkle freshly chopped rosemary over the scallops during the last minute of cooking to release its aromatic oils.
- Remove the scallops from the pan and transfer to a serving plate.
- Immediately zest the lemon over the scallops and squeeze fresh lemon juice on top for brightness and acidity.
- Serve immediately while hot, garnishing with additional fresh rosemary if desired.
Tips
- Dryness is Key: The most critical step in achieving golden, caramelized scallops is ensuring they are completely dry before cooking. Use paper towels to remove all moisture, which prevents steaming and promotes beautiful searing.
- High Heat, Quick Cooking: Use a heavy-bottomed or non-stick pan and cook at medium-high heat. Scallops cook quickly and can become rubbery if overdone, so aim for 2-3 minutes per side maximum.
- Don't Overcrowd the Pan: Give each scallop breathing room. Crowding prevents proper caramelization and can lead to steaming instead of searing.
- Fresh Ingredients Matter: Use fresh, high-quality sea scallops and just-picked rosemary for the most vibrant flavors.
- Serve Immediately: Scallops are best enjoyed hot right after cooking, so time your side dishes accordingly and have everything else ready before you start cooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 30g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 90mg
