Summary
Preparation time: 10 minutes Cooking time: 5 minutes Total time: 15 minutes Servings: 2-3 as an appetizer, 2 as a main course Difficulty: Intermediate
Why You’ll Love This Recipe
- Creates restaurant-quality scallops with minimal ingredients
- Achieves the perfect golden-brown crust while maintaining a tender interior
- Takes only minutes to cook, making it ideal for quick yet impressive meals
- Versatile enough to serve as an appetizer or main course
- Teaches fundamental cooking techniques that can be applied to other seafood
- Naturally gluten-free and low-carb
- Elegant presentation with very little effort
- Emphasizes the natural sweetness of scallops without overwhelming them
- Perfect for special occasions or elevating a weeknight dinner
- Pairs beautifully with a wide range of side dishes and wines
Kitchen Equipment You’ll Need
- Large cast iron skillet or heavy-bottomed stainless steel pan
- Paper towels
- Tongs or fish spatula
- Small bowl for seasoning
- Timer or watch with second hand
- Instant-read thermometer (optional)
- Plates for drying scallops
- Small saucepan (if making a sauce)
- Serving platter
Tips for Success
- Purchase “dry” scallops rather than “wet” scallops (which have been treated with preservatives and won’t sear properly)
- Allow scallops to come to room temperature for 10-15 minutes before cooking
- Thoroughly pat scallops dry with paper towels—this is critical for a good sear
- Remove the small side muscle (the tough rectangular bit) if still attached
- Heat your pan until it’s very hot before adding oil
- Don’t overcrowd the pan—cook in batches if necessary
- Resist the urge to move the scallops once placed in the pan
- Use a timer—scallops need only 1-2 minutes per side
- Finish with good quality butter for added richness and flavor
- Season just before cooking to prevent drawing out moisture
Ingredients
- 1 pound (450g) large sea scallops (about 12-16 scallops)
- 2 tablespoons neutral oil with high smoke point (grapeseed, avocado, or clarified butter)
- 2 tablespoons unsalted butter
- 2 cloves garlic, lightly crushed (optional)
- 2-3 sprigs fresh thyme or rosemary (optional)
- Salt and freshly ground black pepper
- 1 lemon, cut into wedges for serving
- 1 tablespoon fresh chopped parsley or chives for garnish (optional)
Directions
- Begin by preparing your scallops. Check each one and remove the small side muscle (a rectangular piece that feels tough) if it’s still attached by simply pinching and pulling it away.
- Place the scallops on a plate lined with several layers of paper towels. Place more paper towels on top and gently press to absorb moisture. Replace paper towels and repeat. Allow the scallops to sit uncovered for 5-10 minutes to dry further.
- Just before cooking, season both sides of the scallops with salt and freshly ground black pepper.
- Heat a large cast iron skillet or heavy-bottomed stainless steel pan over high heat until very hot, about 2 minutes. To test if it’s hot enough, add a drop of water—it should instantly sizzle and evaporate.
- Add the oil to the pan and swirl to coat the surface. The oil should shimmer immediately.
- Carefully place the scallops in the pan, flat side down, making sure they’re not touching each other. Work quickly but don’t overcrowd the pan—cook in batches if necessary.
- Allow the scallops to cook undisturbed for 1.5-2 minutes until a golden-brown crust forms on the bottom. Resist the urge to move them around.
- Using tongs or a fish spatula, check one scallop—if it has a deep golden crust and releases easily from the pan, it’s ready to flip. If it sticks, give it a few more seconds.
- Flip all scallops and cook for another 1-1.5 minutes on the second side.
- Reduce heat to medium-low and add butter, garlic cloves, and herb sprigs if using. As the butter melts, tilt the pan slightly and use a spoon to baste the scallops with the flavored butter for about 30 seconds.
- The scallops are done when they are firm to the touch but still slightly yielding in the center, with an internal temperature of 115-120°F (46-49°C) for medium-rare to medium.
- Immediately transfer the scallops to a serving platter to prevent overcooking. Spoon some of the flavored butter over the top.
- Garnish with fresh herbs if desired and serve immediately with lemon wedges.
Additional Tips or Variations
Scallops with Pasta: Toss with linguine, olive oil, garlic, red pepper flakes, and fresh parsley for a quick pasta dinner.
Citrus Butter Sauce: After removing scallops, deglaze the pan with 2 tablespoons white wine, add 1 teaspoon lemon zest and 1 tablespoon lemon juice, then swirl in 2 tablespoons cold butter for a quick pan sauce.
Bacon-Wrapped: Partially cook thin bacon slices, then wrap around the sides of each scallop secured with a toothpick before searing.
Asian-Inspired: After cooking, drizzle scallops with a sauce made from 1 tablespoon soy sauce, 1 teaspoon honey, 1 teaspoon rice vinegar, and a sprinkle of toasted sesame seeds.
Blackened: Coat scallops in cajun or blackening seasoning before searing for a spicy crust.
Scallops with Risotto: Serve seared scallops over creamy parmesan risotto for an elegant main course.
Miso-Glazed: Brush scallops with a mixture of 1 tablespoon white miso paste and 1 teaspoon honey before the final 30 seconds of cooking.
Mediterranean Style: Serve over a bed of pureed cauliflower with toasted pine nuts, capers, and a drizzle of good olive oil.
Seared Scallop Salad: Top a bed of mixed greens, avocado, and grapefruit segments with seared scallops for a light meal.
Maple-Glazed: Add 1 tablespoon of pure maple syrup to the butter basting mixture for a subtle sweetness.