Seared Scallops
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Prep Time
3 mins
-
Cook Time
3 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
224 kcal
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Course
Main Course, Dinner
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Cuisine
American
Seared Scallops
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How to cook perfectly pan seared scallops. They cook in minutes, are succulent and buttery with a golden crust, and are easy to make at home!
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Ingredients
- 1 ½ pounds sea scallops about 16; seek out dry pack for the best sear
- 3 tablespoons unsalted butter divided
- 1 tablespoon canola oil or similar neutral cooking oil
- kosher salt
- 1 tablespoon finely chopped fresh parsley
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Instructions
- Remove the scallops from the refrigerator 10 minutes before you plan to cook them. Place them on a double layer of paper towels. Set a second double layer on top and press them VERY dry (don't smash them, but really try to get out as much liquid as you can; moisture is the enemy of a good sear).
- Get ready, this happens fast: Heat oil in a cast iron on similar skillet over high heat until VERY hot. Divide the butter in half and set both pieces right next to the stove. Set a spoon for basting the scallops, an empty plate, and a piece of foil larger enough to cover it by the stove.
- Add the oil to the skillet. Once it is so hot it's smoking, use tongs to add half the scallops in a single layer—note where you start and go in a circle so you can easily remember which scallops started cooking first. Every second counts; 30 seconds is a long time in the life of a seared scallop. Sprinkle the tops with a pinch of kosher salt. Cook 90 seconds on the first side without disturbing.
- Add one half of the butter. Flip the scallops in the same order you laid them down. Tilt the skillet to pool the butter, then use the spoon to baste the scallops. Cook for a total of 90 seconds to 2 minutes (you'll practically have just finished basting). Scallops are done when they reach 115°F on an instant read thermometer—transfer to the plate and tent with foil.
- Repeat with the remaining scallops and butter (this batch will go even better because now you have a feel for it!).
- Turn off the heat. To the now empty skillet, add the parsley to the melted butter. Pour the butter over the scallops, then serve immediately.
Notes
- TO STORE: Store scallops in an airtight container and refrigerate for up to 2 days.
- TO STORE: Store scallops in an airtight container and refrigerate for up to 2 days.
- TO REHEAT: Gently reheat scallops in a skillet over medium heat until warm throughout. Take care not to overcook them, as they can become rubbery.
Nutrition Information
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Serving
1(of 4, 4 scallops per serving)
Calories
224kcal
(11%)
Carbohydrates
5g
(2%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
63mg
(21%)
Potassium
357mg
(10%)
Fiber
0.03g
(0%)
Sugar
0.01g
(0%)
Vitamin A
352IU
(7%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1(of 4, 4 scallops per serving) | |
| Calories | 224kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Potassium | 357mg | 8% |
| Fiber | 0.03g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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