Seared scallops are such a wonderful treat from the ocean. They’re so simple, so delicate, and so delicious. I mean look at them up above… SO good. The best part is they are all that difficult to make. Below is a simple recipe for seared scallops, where the key to success is a hot pan and a dry scallop.
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. You can even leave the scallop in the paper towel for a few minutes to make sure it’s nice and dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Still nervous about it, here’s a master, Ming Tsai, showing you how to make perfectly seared scallops. I know, he makes it look so easy, but you can do it!
Do you have any tips or experience cooking pan seared scallops? Let us know and help us out.