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Perfect Pan-Seared Scallops

This recipe highlights the art of searing scallops to achieve a crispy exterior and tender, juicy interior. Using high heat and minimal movement, you'll develop a beautiful golden crust on each scallop while preserving their delicate texture. The final dish is visually appealing with a caramelized surface and a plump, succulent center.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh scallops preferably dry-packed
  • 1/2 teaspoon kosher salt for seasoning
  • 2 tablespoons high-smoke-point oil grapeseed or vegetable oil
  • 1 pat butter preferably unsalted, for finishing
  • 1 lemon lemon for fresh juice
  • fresh black pepper cracked black pepper to taste, added after searing

Equipment

  • Large skillet
  • Tongs
  • Small spoon
  • Paper towels

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a good sear. Lightly sprinkle with kosher salt just before cooking.
  2. Heat a large skillet over medium-high heat until it’s hot enough that a drop of water sizzles and evaporates quickly. Add the high-smoke-point oil and swirl to coat the bottom of the pan.
  3. Carefully place the scallops in the hot pan, making sure they are spaced apart. You should hear a lively sizzle as they touch the pan. Let them cook undisturbed for about 2 minutes until the edges turn opaque and develop a golden-brown crust.
  4. Using tongs, gently flip each scallop and sear the second side for another 1.5 to 2 minutes, until it’s just golden and the center is opaque when pressed lightly. The scallops should feel firm but tender.
  5. Reduce the heat slightly, then add a small pat of butter and optional fresh herbs like thyme or parsley to the pan. Spoon the melted butter over the scallops (basting) for about 30 seconds to enhance flavor and add shine.
  6. Squeeze fresh lemon juice over the scallops for a bright, zesty finish. Remove the scallops from the pan and transfer to a plate.
  7. Sprinkle freshly cracked black pepper on top and serve immediately, drizzled with any remaining pan juices or additional lemon if desired. Enjoy the crispy exterior and tender interior of these beautifully seared scallops.

Notes

Ensure scallops are completely dry before searing to achieve a perfect crust. Avoid overcrowding the pan to prevent steaming. Baste with butter during the last moments for added richness.