Description
Experience the delight of perfectly pan-seared scallops with this simple and elegant seafood recipe. Featuring a golden crust and tender, juicy interior, these scallops are seasoned lightly, cooked in olive oil and butter, and finished with a touch of fresh lemon juice and parsley for a flavorful, restaurant-quality dish that’s ready in just 10 minutes.
Ingredients
Scale
Seafood
- 1 pound large sea scallops (about 12)
Oils & Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Seasonings
- Salt to taste
- Freshly ground black pepper to taste
- 1 garlic clove, minced (optional)
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish (optional)
Instructions
- Dry the scallops: Thoroughly pat the scallops dry with paper towels to remove any excess moisture, which is crucial for achieving a perfect sear.
- Season the scallops: Lightly season both sides of the scallops with salt and freshly ground black pepper.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Heat until shimmering but not smoking.
- Sear the scallops: Arrange the scallops in a single layer in the skillet, ensuring they do not touch. Let them sear undisturbed for about 2 minutes, allowing a golden crust to form on the bottom.
- Flip and add butter: Carefully flip the scallops using tongs or a spatula. Add the butter to the skillet. If using, add the minced garlic now and let it infuse the butter for extra flavor.
- Cook through: Sear the scallops on the second side for an additional 1 to 2 minutes until they are just cooked through, opaque, and delicate.
- Finish and serve: Remove the skillet from heat. Drizzle the scallops with fresh lemon juice and garnish with chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- Ensure scallops are very dry before cooking to get a perfect golden sear without steaming.
- Avoid overcrowding the pan so every scallop has contact with the hot surface to brown evenly.
- Pair these scallops with a light salad, creamy risotto, or sautéed greens for a full meal.
- Do not overcook to keep scallops tender and juicy; they cook quickly.
