How to Cook Scallops (Plus 4 flavors!)

Scallops are an extremely versatile and flavorful seafood dish. Ready in just 10 minutes, this is one of the easiest and quickest dinners that the whole family will love. Including 4 sauce options!
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PRINTABLE RECIPE: https://thestayathomechef.com/how-to-cook-scallops/



Ingredients

1 pound scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Lemon Garlic Sauce
2 tablespoons salted butter
5 cloves minced garlic
1/4 cup white wine (can substitute chicken broth)
2 tablespoons lemon juice

Cilantro Lime Sauce
1/4 cup freshly chopped cilantro
1/4 cup lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Orange Ginger Sauce
1/4 cup orange juice
1 1/2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon ground ginger
1/2 teaspoon brown sugar

Balsamic Sauce
1 tablespoon olive oil
2 cloves minced garlic
2 tablespoons balsamic vinegar
2 teaspoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

1 Pat scallops dry with a clean towel or paper towel. Season with salt and black pepper. Scallops should be completely thawed, not frozen.

2 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear scallops in hot oil for about 2 minutes per side, until cooked through and you have a golden brown crust.

3 Remove scallops from skillet and make desired sauce.

Lemon Garlic Sauce

1 Melt 2 tablespoons of butter to a skillet over medium-high heat. You can use the same skillet used to cook the scallops without cleaning. Once melted, add in garlic and saute 1 minute. Pour in white wine and simmer 2-3 minutes. Stir in lemon juice. Pour over cooked scallops.

Cilantro Lime Sauce

1 Whisk all ingredients together in a small bowl. Pour over cooked scallops.

Orange Ginger Sauce

1 Whisk all ingredients together in a small bowl. Pour over scallops during the last 30 seconds of cooking so the sauce heats briefly.

Balsamic Sauce

1 Heat olive oil in a skillet over medium-high heat. You can use the same skillet used to cook the scallops without cleaning. Add in garlic and saute 1 minute. Whisk in balsamic vinegar, dijon mustard, and season with salt and pepper. Pour over cooked scallops.


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