A quick and elegant dish, pan-seared scallops boast a beautiful golden crust and a sweet, tender interior, perfect for a special meal or a weeknight treat.
Perfect Pan-Seared Scallops
A quick and elegant dish, pan-seared scallops boast a beautiful golden crust and a sweet, tender interior, perfect for a special meal or a weeknight treat.
Ingredients
- 1 pound large sea scallops patted very dry
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 wedge lemon for serving
- 1 sprig fresh parsley chopped for garnish (optional)
Instructions
- Pat scallops very dry with paper towels. Season both sides with salt and pepper.
- Heat a heavy-bottomed skillet (cast iron or stainless steel recommended) over medium-high heat. Add olive oil and butter, swirling to coat the pan. Heat until butter is melted and foamy, just before it starts to brown.
- Carefully add scallops to the hot pan in a single layer, ensuring they don't touch each other. Work in batches if necessary to avoid crowding the pan.
- Sear for 2-3 minutes until a deep golden-brown crust forms. Resist the urge to move them.
- Flip the scallops and sear for another 1-2 minutes, until opaque throughout and cooked through but still tender. Do not overcook.
- Remove scallops from the pan immediately. Serve hot with a squeeze of fresh lemon juice and a sprinkle of fresh parsley, if desired.
Notes
For extra flavor, add a clove of minced garlic and a sprig of fresh thyme to the pan with the butter during the last minute of cooking the scallops. Serve immediately with a squeeze of fresh lemon juice.
