Pan-Seared Scallops
Pan-Seared Scallops
Ingredients
- 1 1/2 pounds large sea scallops, side muscle removed, patted very dry
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Prepare the scallops: Ensure the side muscle (a small, tough piece of tissue on the side of each scallop) is removed. If not, gently pull it off. Pat the scallops very dry with paper towels. This is crucial for a good sear. Season both sides of the scallops generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat the pan: Place a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil and 1 tablespoon of the unsalted butter to the hot pan. Swirl to coat the bottom of the pan. Heat until the butter is melted and just beginning to brown slightly, and the oil is shimmering.
⏱️ 2 min
- 3
Sear the scallops: Carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan. Work in batches if necessary to maintain high heat. Leave enough space between each scallop. Sear for 2-3 minutes per side without moving them, until a deep golden-brown crust forms.
⏱️ 6 min
- 4
Finish cooking: Flip the scallops and add the remaining 1 tablespoon of unsalted butter to the pan. Continue to cook for another 1-2 minutes, basting the scallops with the melted butter as they cook, until they are opaque throughout and cooked to your desired doneness. Be careful not to overcook, as they can become rubbery.
⏱️ 3 min
- 5
Serve immediately: Transfer the seared scallops to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the scallops.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Scallops
- 1 1/2 pounds large sea scallops, side muscle removed, patted very dry
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Prepare the scallops: Ensure the side muscle (a small, tough piece of tissue on the side of each scallop) is removed. If not, gently pull it off. Pat the scallops very dry with paper towels. This is crucial for a good sear. Season both sides of the scallops generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat the pan: Place a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil and 1 tablespoon of the unsalted butter to the hot pan. Swirl to coat the bottom of the pan. Heat until the butter is melted and just beginning to brown slightly, and the oil is shimmering.
⏱️ 2 min - 3
Sear the scallops: Carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan. Work in batches if necessary to maintain high heat. Leave enough space between each scallop. Sear for 2-3 minutes per side without moving them, until a deep golden-brown crust forms.
⏱️ 6 min - 4
Finish cooking: Flip the scallops and add the remaining 1 tablespoon of unsalted butter to the pan. Continue to cook for another 1-2 minutes, basting the scallops with the melted butter as they cook, until they are opaque throughout and cooked to your desired doneness. Be careful not to overcook, as they can become rubbery.
⏱️ 3 min - 5
Serve immediately: Transfer the seared scallops to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the scallops.
⏱️ 1 min