Ingredients
- Scallops – Fresh, dry sea scallops are best. Avoid wet scallops, as they will not sear well.
- Butter – For a rich flavor and a golden brown finish.
- Olive oil – To prevent the butter from burning and to help with even cooking.
- Garlic – Fresh garlic cloves, minced, to enhance the flavor.
- Fresh herbs – Parsley, thyme, or rosemary (optional, for garnish and extra flavor).
- Salt – To season the scallops and bring out their natural sweetness.
- Freshly ground black pepper – For a mild kick of spice.
Instructions
Step 1: Pat the Scallops Dry
Start by patting your scallops dry with paper towels. Removing excess moisture is crucial for achieving a golden, crispy sear. Wet scallops will steam in the pan, rather than sear, resulting in a rubbery texture.
Step 2: Season the Scallops
Season both sides of the scallops generously with salt and pepper. The seasoning will not only enhance the flavor but also help in achieving that crispy crust when seared.
Place your non-stick skillet or cast-iron pan over medium-high heat and add a tablespoon of olive oil. Allow the oil to heat until it shimmers but isn’t smoking. This indicates that the pan is hot enough for searing.
Step 4: Sear the Scallops
Gently place the scallops in the pan, one at a time, ensuring they don’t touch each other. Let them sear without moving them for about 2 minutes. You should hear a sizzle when the scallops hit the pan. Flip them over carefully using tongs or a spatula.
Step 5: Add Butter and Garlic
Once flipped, add a tablespoon of butter and a minced garlic clove to the pan. As the butter melts, spoon it over the scallops to infuse them with flavor. Sear the scallops for another 1-2 minutes, until they are golden and opaque.
- Prep Time: 5 minutes
- Cook Time: 4-5 minutes
- Category: Lunch
- Cuisine: Americans
Nutrition
- Calories: 120
- Sodium: 400mg
- Fat: 5g
- Protein: 22g
Keywords: How to Make Perfect Pan Seared Scallops ?