Perfectly seared scallops, with their golden-brown crust and tender center, are a restaurant-worthy delicacy you can master at home in just 15 minutes. This quick yet elegant seafood dish delivers a protein-rich meal with only 126 calories per serving, making it ideal for both special occasions and healthy weeknight dinners. The simple preparation lets the natural sweetness of these succulent shellfish shine through, while creating that coveted caramelized exterior that seafood lovers crave.
Ingredients
- Sea Scallops: 1½ pounds, fresh and preferably large-sized
- Salt and Pepper: To taste for seasoning
- Butter: 1 tablespoon, plus extra for garlic sauce
- Olive Oil: ½ tablespoon for searing
- Optional Sauce Items: Garlic, lemon, white wine or broth
Instructions
- Prep the Scallops: Thoroughly pat dry with paper towels. Remove side muscle if present. Season generously with salt and pepper.
- Heat the Pan: Get your large skillet really hot. Add butter and oil until shimmering.
- Sear First Side: Place scallops in pan, keeping space between each. Let them sizzle untouched for 2 minutes until golden brown.
- Finish Cooking: Reduce to medium-high heat, flip scallops gently. Cook 1-2 minutes more until sides are opaque.
- Check Doneness: Test firmness with a gentle touch. They should have a slight bounce when done.
- Make the Sauce: Remove scallops, add butter and scrape pan. Add garlic, lemon juice, and wine/broth. Simmer 2 minutes.
- Serve: Pour sauce over scallops, garnish with parsley if desired. Best served immediately while hot.
Cooking Techniques
The secret to perfect scallops is getting that beautiful golden crust while keeping the inside tender and juicy. The key? Make sure your scallops are completely dry before cooking – pat them well with paper towels. Your pan should be hot enough that you hear a gentle sizzle when the scallops touch the surface. Think of it like giving your scallops a nice tan on each side! The “touch test” is your best friend here – when done, they should feel like pressing the tip of your nose: firm but with a little give.
Common Questions
Wondering why your scallops aren’t browning? Make sure they’re super dry and your pan is really hot before starting. If they’re releasing too much water, they might have been frozen – let them thaw completely and pat them dry again. Getting rubbery scallops? You might be cooking them too long! Remember: less is more with scallops, and you can always cook them a bit longer if needed.
Serving Suggestions
These seared scallops shine when served over a bed of creamy risotto or angel hair pasta. The garlic butter sauce is amazing drizzled over everything! Want to make it a complete meal? Add some roasted asparagus or a light mixed green salad on the side. For a fancy touch, serve them on warmed plates to keep everything nice and hot.
Storage Tips
Fresh scallops are best eaten right away, but if you have leftovers, pop them in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a pan with a tiny bit of butter – just enough to heat through. Be careful not to overcook them during reheating, or they might get tough. The garlic butter sauce can be stored separately and reheated on low heat.
Seared Scallops
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 1/2 lbs Sea Scallops
- Salt and pepper
- 1 Tablespoon butter
- 1/2 Tablespoon olive oil
Instructions
- Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.
- Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.
- Cook for 2 minutes (without touching them), until a golden crust forms on the bottom. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
- Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
