Seared Scallops Recipe

Seared Scallops

1. 1

   Prepare scallops

   Pat scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

2. 2

   Optional light dredge

   If using flour for a slightly crisp edge, place 2 tbs flour on a plate and very lightly dredge each scallop, shaking off excess. This step is optional and produces a slightly different crust.

3. 3

   Heat pan

   Heat a large stainless steel or cast-iron skillet over medium-high to high heat until very hot, about 2–3 minutes. Add 1 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

4. 4

   Sear scallops

   Carefully place scallops in the hot pan spaced at least 1/2 inch apart (work in batches if needed). Do not overcrowd. Sear without moving for 1 1/2 to 2 minutes until the bottom is golden brown and releases easily. Flip scallops and cook the second side 1 to 1 1/2 minutes until opaque in the center. Remove scallops to a warm plate and tent loosely with foil.

5. 5

   Make pan sauce

   Reduce heat to medium. Add 2 tbs unsalted butter to the same pan. When the butter foams and begins to brown slightly (30–60 seconds), add 1 minced garlic clove and sauté briefly until fragrant, about 15 seconds — do not burn. Add 1 tbs fresh lemon juice and scrape up browned bits from the pan with a wooden spoon, stirring to emulsify into the butter. Remove from heat.

6. 6

   Finish scallops

   Return scallops to the pan briefly (15–20 seconds) and spoon the warm butter-lemon sauce over them to coat, or simply spoon the sauce over scallops on the plate. Sprinkle with 1 tbs finely chopped fresh parsley.

7. 7

   Serve

   Arrange scallops on warmed plates over optional microgreens or alongside your chosen accompaniment. Garnish with lemon wedges, a light drizzle of extra-virgin olive oil, and an optional sprinkle of smoked paprika. Serve immediately.