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Perfectly Seared Scallops

This recipe highlights the art of searing scallops to achieve a crisp, golden crust while keeping their interior tender and sweet. Using high heat, minimal seasoning, and attentive timing, you'll transform fresh scallops into a luxurious, visual centerpiece with a satisfying texture contrast. The final dish offers a beautiful, caramelized exterior with a delicate, juicy interior.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 12-16 large scallops preferably dry and fresh
  • 1 tablespoon coarse sea salt for seasoning just before searing
  • 1 tablespoon high-smoke-point oil such as canola or grapeseed
  • 1 small knob butter optional, added at the end for richness
  • 1 lemon lemon for fresh juice
  • to taste none freshly cracked black pepper or white pepper
  • a few tablespoons chopped parsley or thyme for garnish

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs or fish spatula
  • Paper towels
  • Small bowl

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a good sear. Let them sit at room temperature for about 10 minutes.
  2. Sprinkle the scallops generously with coarse sea salt just before cooking. This enhances their natural sweetness and flavor.
  3. Heat a heavy skillet over medium-high heat until shimmering, about 2-3 minutes. Add the oil and swirl to coat the pan evenly.
  4. Gently place the scallops into the hot pan, spacing them apart to avoid overcrowding. You should hear an immediate sizzle.
  5. Allow the scallops to sear without moving them for about 2 minutes, watching them develop a deep golden-brown crust around the edges.
  6. Carefully flip each scallop using tongs or a fish spatula, then cook for another 1-2 minutes until the other side is also golden and the scallops are just opaque inside.
  7. During the last 30 seconds of cooking, add a small knob of butter and squeeze fresh lemon juice into the pan. Tilt the pan and spoon the buttery mixture over the scallops for extra richness and shine.
  8. Remove the scallops from the pan and let them rest for about 1 minute. Garnish with chopped parsley or thyme for a fresh aromatic touch.
  9. Serve immediately, spooning any pan juices over the scallops for added flavor, and enjoy the crispy exterior with tender, juicy insides.

Notes

Ensure scallops are thoroughly dried before searing to achieve the best crust. Use high heat and avoid overcrowding the pan for optimal results. Finish with butter and lemon for a bright, rich flavor.