Seared scallops with a perfectly brown crust are on most nice restaurant menus and what is interesting to me is that most people only order them in restaurants because they’re too intimidated to make them at home. They’re actually very simple to make at home and they taste just as delicious not to mention it’s much cheaper than dining out.
There is not much of a recipe here to perfectly sear scallops as much as there is to know the technique. That is…
A hot pan: The pan needs to be piping hot BEFORE you add the scallops. The scallops should make a sizzling noise when you put them in the pan.
Searing: Add butter WITH oil into the pan, the butter will give the scallops a nice brown coat and add flavor while the oil will keep the butter from burning.
When adding scallops to the pan, add them in a clockwise direction to help easily remember which one to turn first. (Optional)
DO NOT TOUCH the scallops once you’ve added them in the pan until it is time to flip over. If you mess with them they will not brown nicely.
Do NOT overcrowd the pan: Give them enough space in the pan so they’re not steaming each other. Cook in batches.
Scallops (washed and pat dry)
Garlic Powder (Optional)
- The first thing you want to do when you’re searing anything is to pat the outside dry with a paper towel.
2. Sprinkle kosher salt and black pepper on every scallop on both sides (may also sprinkle garlic powder if desired)
3. Preheat your pan or cast iron on medium-high heat until it is piping HOT.
4. Add about 1Tbsp of grapeseed oil and 1 Tbsp of unsalted butter to the pan. Move the pan around to cover every side.
4. Add the scallops into the pan and fry about 2-3 minutes per side.
After your scallops are done, garnish with fresh chopped dill or parsley and serve immediately.
How do i know if my scallops are cooked?
If your scallop is browned on both sides it is ready, but to be sure you can poke the scallop with a fork, if the scallop is done the fork should slightly bounce back. If your scallop is still mushy, continue to cook.
How do i know if my scallops are fresh?
Fresh scallops have a pleasant sweetish odor and do not contain excess liquid when packaged.
The large sea scallops have flesh that is white, pink or light orange. Smaller calico and bay scallops are white, pinkish and light tan. Any color that looks different from the normal may indicate that the scallops are aged.
If you make this recipe I’d love to see it. Tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.
Pan Seared Scallops
- Kosher Salt
- Black Pepper
- Unsalted Butter
- Grapeseed Oil
- Garlic Powder (optional)
Pat dry scallops with a paper towel.
Sprinkle salt, pepper and garlic powder(optional) on both sides
Prehet your pan on medium-high heat until it is piping hot.
Add about 1Tbsp of grapeseed oil and 1Tbsp of unsalted butter to the pan. Move the pan around to coat every side.
Add scallops into the pan and fry about 2-3 minutes per side or until it is golden brown in color.
After your scallops are done, garnish with fresh chopped dill or parsley and serve Immidiately.
Enjoy with a side of choice such as a fresh salad or over a bed of greens.