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Pan-seared scallops Recipe

American · Main course · 11 min total

Perfectly golden and tender, these pan-seared scallops are a quick and elegant dish that highlights the natural sweetness of fresh scallops.

Ingredients

• 1 lb large sea scallops (about 12-16)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Pat scallops dry with paper towels. Season both sides with salt and pepper.
2. Heat a large nonstick or cast-iron skillet over medium-high heat. Add butter and olive oil; swirl to coat.
3. Carefully place scallops in skillet in a single layer, without crowding. Cook undisturbed until golden brown, about 2-3 minutes.
4. Flip scallops and cook until just opaque in center, about 1-2 minutes more.
5. Remove from heat. Drizzle with lemon juice and sprinkle with parsley. Serve immediately.

Tips

• Use dry-packed scallops for best searing; avoid wet-packed scallops that have been treated with sodium tripolyphosphate.
• Ensure scallops are very dry before cooking to achieve a good crust.
• Serve with a simple salad or over pasta for a complete meal.

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