Recipes‎ > ‎Entrees‎ > ‎Seafood‎ > ‎

Pan-Seared Sea Scallops


  • 1 pkg. Archer Farms Sea Scallops, thawed
  • 1 tsp sugar
  • 1 tsp salt
  • 4 Tbsp butter, divided
  • 1/4 cup white wine
  • 1 Tbsp chopped fresh parsley (optional)


  1. Mix sugar and salt in a small bowl.
  2. Drain scallops on a paper towel lined plate.
  3. Melt 2 Tbsp butter in large skillet over MEDIUM-HIGH heat until bubbly
  4. While butter melts, sprinkle one side of scallops with half of the sugar and salt mixture
  5. Place scallops, seasoned side down, in butter.
  6. Cook 3 minutes or until browned.
  7. Season top of scallops with remaining sugar and salt mixture
  8. Turn.
  9. Cook an additional 3 to 4 minutes or until scallops are browned and just cooked through.
  10. Remove to serving plate.
  11. Pour wine into hot pan and cook over MEDIUM-HIGH heat about 20 seconds, scraping up browned bits and reducing to a syrup.
  12. Remove from heat.
  13. Stir in 2 Tbsp butter and parsley.
  14. Pour over scallops