Description
Scallops sizzle to golden-brown perfection when your pan is blazing hot and butter dances around each delicate seafood treasure. Crispy edges and tender centers make this simple technique a game-changer for your next elegant dinner.
Ingredients
Scale
Main Ingredients:
- 1 pound fresh sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Aromatics and Seasonings:
- 2 cloves garlic
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Salt
- Freshly ground black pepper
Optional Additions:
- 1 pinch red pepper flakes
Instructions
- Remove the side muscle from 1 pound sea scallops. Pat them completely dry with paper towels. Season generously with ½ teaspoon salt and ¼ teaspoon black pepper.
- Select a heavy stainless steel or cast iron skillet. Heat the pan to 425°F for 3-4 minutes until it’s extremely hot.
- Pour 2 tablespoons olive oil and 2 tablespoons butter into the pan. Swirl until the butter melts and becomes slightly foamy.
- Gently place scallops into the pan, leaving 1 inch between each. Do not move them for exactly 2-3 minutes to create a perfect golden crust.
- Check the first side of each scallop. When golden brown edges appear and they release easily from the pan, flip them using tongs.
- Sear the second side for another 2-3 minutes. Your scallops should look opaque and feel slightly firm when touched.
- Drop 2 minced garlic cloves into the pan. Stir quickly for 30 seconds until fragrant but not burned.
- Splash 1 tablespoon lemon juice into the skillet. Scrape the pan’s bottom to release caramelized bits.
- Sprinkle 1 tablespoon chopped parsley over the scallops. Give the pan a final gentle shake.
- Transfer scallops immediately to serving plates. Drizzle remaining pan sauce over the top.
Notes
- Always use fresh, dry-packed scallops for the best golden-brown sear, avoiding water-packed varieties that release excess moisture.
- Pat scallops completely dry with paper towels before cooking to ensure a perfect crispy exterior and prevent steaming instead of searing.
- Use a heavy-bottomed skillet like cast iron or stainless steel that can handle high heat and distribute temperature evenly for consistent browning.
- Work in small batches to prevent overcrowding the pan, which drops the temperature and creates steamed instead of beautifully caramelized scallops.
- Prep Time: 5 minutes
- Cook Time: 7-8 minutes
- Category: Pan-Seared
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 203 kcal
- Sugar: 0.2 g
- Sodium: 105 mg
- Fat: 13 g
- Saturated Fat: 4.3 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 17 g
- Cholesterol: 65 mg