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Perfect Pan-Seared Scallops

This dish features large, fresh scallops seared until golden brown with a crisp exterior and tender interior. The key is thoroughly drying the scallops before cooking, which helps achieve that desirable caramelized crust. Finished with a splash of lemon and aromatic herbs, the scallops showcase a beautiful contrast of textures and flavors.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lb fresh scallops preferably dry-packed
  • 1 tsp kosher salt for seasoning
  • 1 tbsp high-smoke-point oil grapeseed or clarified butter
  • 1 lemon lemon for squeezing after searing
  • fresh fresh herbs optional, like thyme or parsley
  • 1 tbsp butter for finishing
  • freshly ground black pepper to taste, added at the end

Equipment

  • Non-stick or cast-iron skillet
  • Tongs
  • Paper towels
  • Spatula

Method
 

  1. Begin by patting your scallops dry with paper towels, ensuring no moisture remains on their surface. This step is crucial for achieving a perfect sear.
  2. Sprinkle the scallops generously with kosher salt on both sides to enhance their natural sweetness. Let them sit while you prepare your pan.
  3. Heat a heavy skillet over medium-high heat until shimmering hot—listen for a faint crackle and smell toasted aroma. Add a tablespoon of oil, swirling to coat evenly.
  4. Gently place the scallops into the hot pan, spacing them apart to prevent overcrowding. Let them sear undisturbed for about 2 minutes, until the underside turns a rich golden brown and releases easily from the pan.
  5. Carefully flip each scallop using tongs or a spatula, aiming for a deep caramelized crust. Cook for another 1-2 minutes until just opaque and tender inside.
  6. In the last 30 seconds, add a small knob of butter and a sprig of herbs if using, tilting the pan to spoon the melted butter over the scallops for added richness and shine.
  7. Remove the scallops from the pan and place them on a warm plate. Squeeze fresh lemon juice over them immediately—this brightens the dish and adds a lovely shine.
  8. Let the scallops rest for about 1-2 minutes to allow the juices to redistribute, then serve immediately to enjoy their crispy exterior and tender center.

Notes

Ensure scallops are thoroughly dried before cooking for the best sear. Use a hot pan and high-smoke-point oil to prevent sticking and burning. Rest scallops briefly after cooking for optimal juiciness.