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Perfect Pan-Seared Scallops

This recipe showcases the art of searing scallops to achieve a golden, crispy crust while keeping the interior tender and juicy. By controlling the heat carefully and using simple ingredients like fresh scallops, oil, and butter, you'll create an elegant dish with a beautiful appearance and melt-in-your-mouth texture.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pound fresh scallops preferably dry-packed, with a firm, moist texture
  • 1 teaspoon kosher salt for seasoning just before searing
  • ½ teaspoon freshly ground black pepper added immediately before searing to prevent burning
  • 2 tablespoons high-smoke-point oil such as grapeseed or avocado oil
  • 1 tablespoon unsalted butter for basting and finishing
  • 1 lemon lemon for squeezing over the scallops before serving
  • Fresh herbs (parsley or thyme) chopped, for garnish

Equipment

  • Heavy skillet (stainless steel or cast iron)
  • Spatula or tongs
  • Paper towels
  • Small bowl
  • Spoon

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a good sear. Lightly sprinkle the scallops with kosher salt and freshly ground black pepper just before cooking.
  2. Place a heavy skillet over medium-high heat and add the oil. Let it heat until shimmering and just starts to smoke lightly—this ensures the perfect sear.
  3. Carefully place the scallops in the hot pan, spacing them apart. Let them cook without moving for about 2-3 minutes, until the underside develops a deep golden-brown crust and releases easily from the pan.
  4. Gently flip each scallop using tongs or a spatula, being careful not to tear the delicate flesh. Cook for another 1-2 minutes until the second side is also golden and the scallops are just opaque around the edges.
  5. Add a tablespoon of butter to the pan, then tilt the pan slightly to spoon the melted butter over the scallops. Continue basting for about 30 seconds to add richness and a glossy finish.
  6. Remove the scallops from the pan and transfer them to a plate. Squeeze fresh lemon juice over the top and sprinkle with chopped herbs for vibrant flavor and color.
  7. Let the scallops rest for a minute to allow juices to redistribute, then serve immediately while they’re warm, crispy on the outside, and tender inside.

Notes

For the best sear, ensure scallops are thoroughly dry and the pan is properly preheated. Avoid overcrowding the pan to maintain high heat and achieve that crispy crust.