Imagine creating a restaurant-worthy dish in the comfort of your own kitchen that looks impressive, tastes incredible, and takes less than 20 minutes to prepare. Our Sauteed Scallops with Vegetables recipe is your ticket to culinary excellence, transforming simple ingredients into a gourmet meal that will have your family and friends wondering if a professional chef secretly invaded your kitchen!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 pound scallops
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels to remove excess moisture, which ensures proper searing and prevents steaming.
- Season scallops generously with salt and freshly ground black pepper on both sides, ensuring even coating.
- Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil is shimmering but not smoking.
- Carefully place scallops in the hot pan, leaving space between each scallop to prevent overcrowding and ensure proper caramelization.
- Cook scallops for approximately 2-3 minutes on the first side without moving them, allowing a golden-brown crust to form.
- Gently flip scallops using tongs and cook for an additional 1-2 minutes on the other side until they are opaque and slightly firm to touch.
- Remove scallops from the pan and set aside on a warm plate, covering loosely with foil to keep warm.
- In the same pan, add sliced bell peppers and zucchini, sautéing for 3-4 minutes until vegetables are tender-crisp and slightly caramelized.
- Return scallops to the pan briefly to reheat and combine with vegetables.
- Plate the scallops and vegetables immediately, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Moisture is the Enemy: Always thoroughly pat scallops dry with paper towels to achieve that coveted golden-brown crust. Wet scallops will steam instead of sear.
- High Heat is Key: Use a heavy-bottomed pan like cast-iron or non-stick skillet and ensure it's hot before adding scallops. The right temperature creates beautiful caramelization.
- Don't Overcrowd the Pan: Give each scallop breathing room to ensure even cooking and proper browning. Overcrowding leads to steaming instead of searing.
- Timing is Critical: Scallops cook quickly - 2-3 minutes per side is usually perfect. Overcooking will make them tough and rubbery.
- Season Generously: Don't be shy with salt and pepper. Proper seasoning enhances the delicate flavor of scallops.Pro Bonus Tip: For an extra flavor boost, consider adding a small pat of butter or a squeeze of fresh lemon juice just before serving to elevate the dish's taste profile!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 45mg
