Pan-Fried Scallops with Parsley and Onion

Directions

1. Clean the Scallops: Mix water and milk in a bowl and use this solution to rinse the scallops. Pat dry with absorbent paper to remove excess moisture.
2. Prepare the Onions: Peel and chop the onions finely.
3. Cook the Onions: In a skillet, melt one knob of butter over medium heat. Add the chopped onions and sauté until golden and caramelized.
4. Cook the Scallops: Add the scallops to the pan with the onions. Cook for about 3 minutes on each side, allowing them to brown slightly while remaining tender.
5. Add Butter and Water: Add the remaining knob of butter and 2 tablespoons of water to the pan, gently basting the scallops for extra flavor and moisture.
6. Finish with Parsley: Sprinkle chopped fresh parsley over the scallops just before serving to enhance the aroma and color.
7. Serve: Plate the scallops with the caramelized onions and a drizzle of the pan juices. Serve immediately while hot.

Recipe Details

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2–4
Difficulty: Easy

Variations & Substitutions

• Add a squeeze of lemon juice for a fresh, tangy flavor.
• Use shallots instead of onions for a milder, sweeter taste.
• Finish with a sprinkle of paprika or chili flakes for a subtle kick.
• Serve over a bed of sautéed spinach or risotto for a complete meal.

Serving Suggestions