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Perfect Pan-Seared Scallops

This dish highlights the art of achieving a beautifully caramelized crust on tender scallops through high-heat searing. Main ingredients include plump, fresh scallops seasoned with salt and pepper, cooked until golden and crispy on the outside while remaining juicy inside. The final result is a visually appealing, texture-rich seafood delight with a satisfying crunch and tender interior.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large sea scallops preferably dry-packed with a good sear
  • 1 tsp kosher salt for seasoning
  • ½ tsp freshly cracked black pepper to taste
  • 1 tbsp neutral oil grapeseed or canola
  • 1 tbsp unsalted butter for basting and flavor
  • ½ lemon lemon for squeezing over the scallops
  • optional fresh herbs parsley or chives for garnish

Equipment

  • Heavy skillet
  • Tongs
  • Paper towels
  • Small spoon

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a good sear.
  2. Season each scallop generously on both sides with kosher salt and freshly cracked black pepper, pressing lightly to adhere.
  3. Preheat your heavy skillet over medium-high heat until it just starts to shimmer, creating a hot surface for searing.
  4. Add the neutral oil to the pan, swirling to coat the bottom evenly. The oil should shimmer and slightly smoke, indicating it’s hot enough.
  5. Carefully place the scallops in the hot skillet, spacing them apart to avoid crowding. You should hear a loud sizzle as they make contact.
  6. Let the scallops sear without moving for about 2 minutes, until they develop a deep golden crust and release easily from the pan.
  7. Use tongs to flip each scallop and cook for another 1-2 minutes, until the edges are caramelized and the center is just opaque.
  8. Add the butter to the pan and spoon it over the scallops, basting them for additional richness and shine.
  9. Squeeze fresh lemon juice over the scallops for brightness, then remove them from the pan and transfer to a serving plate.
  10. Garnish with chopped herbs if desired, and serve immediately while they are hot, crispy outside and tender inside.

Notes

Ensure scallops are patted dry thoroughly and preheat the pan well to achieve the perfect sear. Do not overcrowd the pan to allow for even browning. Finish with a squeeze of lemon and fresh herbs for added flavor.