Go Back
+ servings
Print

Pan Seared Scallops

These easy pan-seared sea scallops in flavorful Asian sauce are one of my favorite things to cook as they cook very quickly, are high in protein and taste delish! You can serve your scallops atop a bed of rice if you eat it or get to them while they are alone. They also make a great fancy appetizer.
Course Appetizer, Main Course
Cuisine Asian
Keyword paleo seafood, quick, seared scallops
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 278kcal

Ingredients

  • 10-12 wild caught sea scallops
  • 1 1/2 tablespoons ghee I used Tin Star Foods ghee!
  • 1 1/4 cups cold water
  • 1/4 cup Bragg's liquid aminos
  • 2 garlic cloves minced
  • 1 teaspoon Garlic Seasoning I used FlavorGod's Garlic Lovers!
  • 2 tablespoons raw honey
  • 2 teaspoons ground ginger
  • 2 tablespoons arrowroot flour arrowroot powder

Instructions

  • First, make the sauce. Whisk together the liquid aminos, 1 cup of water, minced garlic, honey, and ginger in a small saucepan over medium height. Bring to a boil.
  • Dissolve the arrowroot powder in 1/4 cup of cold water in a separate small bowl.
  • Slowly add in the arrowroot mixture into the saucepan on the stove, until it thickens to your liking.
  • Heat up a large pan or skillet and add the ghee, allowing it to melt and cover the surface.
  • Pan sear your sea scallops for 3-5 minutes each side, or until slightly golden.
  • Drizzle the sauce over your scallops or let them fully immerse into a bowl of it :)

Notes

You don’t want to overcook scallops. If you do, the texture becomes quite rubbery and difficult to chew. When I sear scallops, I like to check on them every minute, making sure they are soft and tender before I flip them

Nutrition

Calories: 278kcal | Carbohydrates: 31g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 2198mg | Potassium: 198mg | Fiber: 1g | Sugar: 17g | Calcium: 5mg