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New Orleans–Style Seared Sea Scallops
Recipes
New Orleans–Style Seared Sea Scallops
4 servings
10 minutes total

Ingredients

  • 2 tablespoons fresh chives
  • 1 lemon, for wedges
  • 1 ½ lb jumbo sea scallops
  • 2 tablespoons redfish seasoning
  • 2 tablespoons canola oil
  • 2 tablespoon unsalted butter

Steps

    1. Chop chives finely. Cut lemon into wedges. Remove side abductor muscle from scallops, if necessary. Pat scallops dry with paper towel, then dip top sides into seasoning, coating well (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and butter in pan, then arrange scallops seasoned-side down in pan (in batches if necessary).
    3. Cook 2–3 minutes on first side until seasoning is dark and crusted to scallops. Flip scallops and cook 1–2 more minutes until scallops are opaque and 125°F. Remove scallops from pan and sprinkle with chives; serve with lemon wedges.
    Note: Consuming raw or under-cooked seafood may increase your risk of foodborne illness, especially if you have a medical condition.

Amount per ¼ recipe serving: Calories 320, Total Fat 15g, Sat Fat 4g, Trans Fat 0g, Chol 105mg, Sodium 1040mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 15%, Iron 30%, Potassium 0%