Perfectly Seared Scallops
User Reviews
4.8
Perfectly Seared Scallops
Description
This recipe focuses on cooking sea scallops that have been patted dry and trimmed by removing the side muscle. The scallops are seasoned with freshly ground sea salt and black pepper before being seared in a hot combination of unsalted butter and olive oil. The pan is heated until the fat mixture just begins to smoke to achieve an optimal crust.
Scallops are placed individually without touching to prevent steaming and cooked 1.5 minutes per side, ensuring a golden-brown exterior and a tender, slightly translucent center. This cooking method captures the sweetness and mild briny flavor characteristic of scallops.
Serving is immediate to preserve the crispness of the seared crust and the scallops' doneness. Optionally, a squeeze of lemon adds brightness.
Ingredients
- 1 pound sea scallops patted dry
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- sea salt freshly ground
- black pepper freshly ground
- lemon for squeezing, optional
Instructions
- Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.
- Add the butter and oil to a large saute pan over high heat.
- Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side - not touching them at all while they're searing. The scallops should have a nice golden crust on each side and be translucent in the center. Serve right away!!!
User Reviews
Overall Rating
4.8
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