Description
Learn to create perfectly seared scallops with a golden crust and tender interior using this simple yet elegant method.
Ingredients
- 12 large dry-packed scallops
- 2 tbsp olive oil
- 1 tbsp butter
- Salt to taste
- Freshly ground black pepper to taste
- 1 lemon (optional)
- Fresh parsley (optional)
Instructions
- Pat each scallop dry with paper towels. Season both sides generously with salt and pepper.
- Heat a heavy-bottomed pan on high until it shimmers (approximately 90 seconds).
- Place the scallops in the hot pan, ensuring there is space between them.
- Sear undisturbed for 1-2 minutes until a golden crust forms.
- Flip each scallop and add the butter to the pan.
- Tilt the pan to baste the scallops with melted butter for an additional 30 seconds.
- Transfer the seared scallops to a plate and let them rest for one minute.
- Squeeze fresh lemon juice over the scallops and sprinkle with fresh parsley if desired. Serve immediately.
Notes
Use a cast-iron or non-stick pan for even heat distribution. Ensure your pan is hot; a shimmery appearance signals readiness.