A light, tender protein that cooks in 5 minutes or less?!  It may sound too good to be true, but these scallops are the real deal!
 
I love how they taste so light & summery over a giant fresh salad- yet can fill you right up on a chilly night, served over creamy Butternut Squash Cauliflower Risotto or with spaghetti squash in my Creamy Lemon Garlic “Pasta” with Scallops.
 
Scallops are a tricky protein- they’re easy to overcook.  The best way to foolproof, perfectly seared scallops every time?  Keep it simple.  
 

Dry them thoroughly, dust with a little flour (I used coconut flour) to absorb any extra moisture, and season with S & P.  They sear up to a perfect golden brown so quickly, you’re best off cooking these babies as the last step before dinner.
 
 
Enjoy this quick & easy method for seared scallops, and let me know in the comments how you serve yours up!
 

 

Print Recipe

Simple Seared Scallops

Servings: 4
Calories: 120kcal

Ingredients

  • 1 lb jumbo scallops
  • 1 tbsp avocado oil or ghee (enough to lightly coat the bottom of your pan)
  • 2 tsp coconut flour, for light dusting
  • pinch salt & pepper to taste

Instructions

  • Pat the scallops dry with paper towels, absorbing as much moisture as you can.
  • Add the oil or ghee to a large sauté pan or cast iron skillet, heated to medium high.
  • Lightly dust the tops of the scallops with coconut flour.  Season with salt & pepper.
  • Add the scallops to the pan, seasoned side down, making sure they don't touch.  Season the other side with salt & pepper.
  • Sear the scallops for about 2 minutes per side, until golden brown.  Serve hot!

Nutrition

Calories: 120kcal | Carbohydrates: 5g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 450mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
Filed   seafood, Whole 30