Description
This pan-seared scallops recipe delivers tender, juicy scallops with a delicious golden crust. Ready in just 15 minutes, it’s perfect for a quick yet elegant main course. Served with simple accompaniments like lemon wedges, parsley, or garlic butter, these scallops are sure to impress at any dinner occasion.
Ingredients
Scale
Scallops
- 1 pound large sea scallops (about 12)
- Salt, to taste
- Black pepper, to taste
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Optional Garnishes
- Lemon wedges
- Chopped fresh parsley
- Garlic butter
Instructions
- Prepare the scallops: Pat the scallops very dry using paper towels to ensure a good sear. Remove the small side muscle if it is still attached. Season both sides of each scallop generously with salt and black pepper.
- Heat the pan: Place a large skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering and hot but not smoking to create the perfect searing surface.
- Sear the scallops: Add the scallops to the pan in a single layer, being careful not to overcrowd them. Let them cook undisturbed for 2 to 3 minutes until a golden crust forms on the bottom.
- Flip and baste: Carefully flip each scallop over. Add the unsalted butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the scallops with the melted butter for 1 to 2 minutes until they are just opaque and firm to the touch.
- Remove and serve: Remove the scallops promptly from the skillet to prevent overcooking. Serve immediately with optional lemon wedges, a sprinkle of chopped fresh parsley, or a drizzle of garlic butter to enhance the flavor.
Notes
- Ensure scallops are very dry before cooking to achieve the best sear.
- Do not overcrowd the pan; cook in batches if necessary to maintain heat and avoid steaming.
- Pairs beautifully with risotto, pasta, or sautéed vegetables for a complete meal.
