Cold Water Sea Scallops Recipe
Make Cold Water Sea Scallops Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scallops
Brine (optional for extra sweet, plump scallops)
Cooking & Finish
Method
Scallops
- 1
Thawing & Drying
If scallops are frozen, thaw in the refrigerator overnight. For quicker thawing, place vacuum-sealed scallops in a bowl of cold water for 20–30 minutes until pliable. Remove scallops from packaging, pat very dry with paper towels on all sides—moisture prevents proper sear.
- 2
Optional Brine (recommended for plumpness and sweetness)
If you choose to brine, dissolve 1 tablespoon salt into 2 cups cold water. Submerge scallops in the brine for 10 minutes only. After brining, remove scallops and rinse very briefly under cold water, then pat completely dry with paper towels. Proceed to seasoning.
- 3
Seasoning
Spread scallops out on a plate or tray in a single layer. Sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper evenly over both sides. Let sit at room temperature 5–10 minutes to lose chill (but not longer than 30 minutes).
Cooking & Finish
- 4
Preheat Pan
Place a large skillet (preferably stainless steel or cast iron) over medium-high heat and let it get very hot for 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke.
- 5
Sear Scallops
Working in a single layer without crowding (sear in batches if needed), gently place scallops into the hot pan, flat side down, leaving space between each. Do not move them. Sear until a deep golden-brown crust forms, about 1.5–2 minutes. Flip scallops and sear the second side approximately 1–1.5 minutes until just opaque in the center (total internal time ~3–4 minutes depending on size). Smaller scallops will cook faster—watch closely.
- 6
Baste & Finish
Lower heat to medium. Push scallops to the cooler side of the pan, add 3 tablespoons unsalted butter. Once butter foams and begins to brown lightly, add 1 minced garlic clove and tilt pan slightly. Use a spoon to baste the scallops with the melted butter and garlic for about 30–45 seconds to add flavor and finish cooking. Remove pan from heat. Squeeze 1 teaspoon fresh lemon juice over scallops and sprinkle 1 tablespoon chopped fresh parsley.
- 7