These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner.
You’ll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce.
Heat oil in a large cast-iron skillet over medium-high heat.
Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total.
Transfer to a plate and tent with foil to keep warm.
Remove from heat and stir in butter and pepper.
Serve the sauce over the scallops, garnished with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
