Seared Sea Scallops
330Calories
26gProtein
24gFat
6gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- 4 oz sea scallops
- Butter
- Salt
Method
PREP
- Pat 4 oz sea scallops as dry as you possibly can — surface moisture is the only thing standing between you and a golden crust. Salt them right before cooking.
COOKING
- Get a skillet ripping hot, add a little butter, and lay the scallops down without crowding. Do not move them for 90 seconds to 2 minutes, until a deep crust forms.
- Flip, add the remaining butter, and cook just 60 to 90 seconds more, basting — scallops go from perfect to rubber fast.
FINISH
- Plate them crust-up and spoon the browned butter over. Serves 1.
💡 Pro-Tip: Bone-dry scallops and a screaming-hot pan are everything — a wet scallop steams and never browns. The faint sweetness and few grams of carbs here are the scallop's own natural glycogen, not added sugar, so it is still fully carnivore.
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