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Cooking 101
Scallops are a buttery delight when cooked properly. The key is to get a good sear without overcooking them. Don’t worry, we’ll show you how!
Chef Tip: Dry the scallops really well so they can crisp without overcooking.
16 sea scallops, muscle removed
1 Tbsp olive oil
1/2 lemon
1/4 cup fresh parsley, roughly chopped
Salt and pepper to taste
Pat the scallops dry and season with salt and pepper
In a large skillet over high heat, add your olive oil. Once shimmering, sear your scallops for 2 minutes per side until golden brown and just cooked
Remove from pan and place on a serving dish and drizzle Haven’s Kitchen Herby Chimichurri all over. Finish with a squeeze of lemon juice and garnish with chopped fresh parsley!
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Gingery Miso and Red Pepper Romesco sauce.
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1 Term found in this Recipe
To sear or pan-sear something is to cook it in a hot pan, undisturbed, until the surface is very deeply caramelized. You’ll often see this term used for larger, flat proteins, like steaks, or hearty vegetables like cauliflower.
Nutrition (per serving)
Calories = 320
Total fat = 23g
Total carbohydrates = 6g
Fiber = <1g
Protein = 18g
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