Name: Pan Seared Scallops
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Ingredients: 1 lb Large Sea Scallops (dry-packed); 0.5 tsp Kosher Salt; 0.25 tsp Freshly Cracked Black Pepper; 1 tbsp Extra Virgin Olive Oil; 2 tbsp Unsalted Butter; 2 cloves Garlic Cloves (minced); 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley (finely chopped)

"These succulent, restaurant-quality scallops are seared to golden-brown perfection and finished with a rich, aromatic garlic butter sauce. They offer a delicate, melt-in-your-mouth texture with a hint of citrus that elevates any special occasion dinner."

Ingredients

Qty	Item
1 lb 450 g	Large Sea Scallops (dry-packed)
0.5 tsp 3 g	Kosher Salt
0.25 tsp 1 g	Freshly Cracked Black Pepper
1 tbsp 15 ml	Extra Virgin Olive Oil
2 tbsp 30 g	Unsalted Butter
2 cloves 6 g	Garlic Cloves (minced)
1 tbsp 15 ml	Lemon Juice
1 tbsp 4 g	Fresh Parsley (finely chopped)

How to Make Pan Seared Scallops

Remove the side muscle from the scallops if still attached. Pat the scallops thoroughly dry with paper towels on all sides; this is crucial for a good sear.

Season both sides of the scallops generously with salt and pepper.

Heat a large stainless steel or cast-iron skillet over high heat for 2 minutes. Add the olive oil and wait until it is just beginning to smoke.

Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

Flip the scallops over. Immediately add the butter and minced garlic to the pan.

As the butter melts and foams, tilt the pan slightly and spoon the garlic butter over the scallops for 1 minute.

Remove the pan from heat. Squeeze the lemon juice over the scallops and garnish with fresh parsley.

Serve immediately while hot.

·
Always use 'dry-packed' scallops. Wet-packed scallops are treated with phosphates that prevent them from searing properly.
·
Surface moisture is the enemy of a good sear. Pat them dry again right before they hit the pan.
·
Use a pan with a heavy bottom like cast iron for even heat distribution.
·
Do not crowd the pan; if necessary, cook in two batches to avoid steaming the scallops.

Frequently Asked Questions

How do I know when the scallops are done?

Scallops are done when the sides have turned from translucent to opaque and they feel slightly firm but still springy to the touch.

Can I use frozen scallops?

Yes, but they must be thawed completely in the refrigerator and patted extremely dry before cooking.

Why didn't my scallops get a brown crust?

This usually happens if the pan wasn't hot enough, the scallops were too wet, or you moved them around too much before the crust could form.

What should I serve with pan seared scallops?

They pair beautifully with mushroom risotto, garlic mashed potatoes, or a light lemon arugula salad.

Video Tutorials

How to Sear Scallops with a Golden Crust Like a Restaurant Chef

Perfect Seared Scallops Recipe

4 tips for pan seared scallops #scallops #seafood #cooking

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Step-by-Step Visual Guide

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