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Perfect Pan-Seared Scallops

This dish highlights the art of pan-searing scallops to achieve a golden, crispy crust while keeping the tender interior perfectly cooked. The key is controlling the pan’s temperature and using high-quality, dry-packed scallops. The final result is a visually appealing, juicy scallop with a caramelized exterior and a melt-in-your-mouth texture.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pound dry-packed scallops pat dry thoroughly
  • 1 teaspoon teaspoon sea salt season just before searing
  • 2-3 high-smoke-point oil grapeseed or canola oil
  • 2 tablespoons tablespoons unsalted butter optional, for finishing
  • 1 unit lemon for squeezing fresh juice
  • 2 tablespoons tablespoons chopped parsley or chives for garnish

Equipment

  • Heavy skillet (cast iron or stainless steel)
  • Tongs
  • Paper towels
  • Spatula

Method
 

  1. Pat the scallops dry with paper towels until no moisture remains. This step is crucial for achieving a good sear and crispy crust.
  2. Sprinkle the scallops with sea salt just before cooking; this enhances their natural sweetness and helps with browning.
  3. Heat your heavy skillet over medium-high heat until it’s shimmering hot—this should take about 2-3 minutes and produce a faint smoke. A drop of water should dance and evaporate immediately.
  4. Add a thin layer of high-smoke-point oil to the pan, swirling to coat evenly. The oil should bubble gently and become hot enough to shimmer.
  5. Carefully place the scallops into the pan, spacing them apart to avoid overcrowding. You should hear a loud sizzle as they make contact with the hot surface.
  6. Let the scallops sear undisturbed for about 2 minutes until they develop a deep golden-brown crust on one side. You’ll see a change in color and hear consistent sizzling.
  7. Flip each scallop gently using tongs, and sear the second side for another 1.5 to 2 minutes until equally golden. The scallops should be firm but still tender when pressed lightly.
  8. Optional: During the last 30 seconds, add a small knob of butter to the pan and baste the scallops with the melted butter for added richness and a glossy finish.
  9. Remove the scallops from the pan and transfer them to a plate. Rest for about 1 minute to allow juices to settle and finish cooking internally.
  10. Squeeze fresh lemon juice over the scallops and sprinkle with chopped herbs for a bright, fresh flavor. Serve immediately to enjoy their crispy exterior and tender interior.

Notes

Ensure your pan is thoroughly preheated and scallops are completely dry for the best sear. Use high-smoke-point oil to prevent burning, and don’t overcrowd the pan to maintain heat. Rest scallops briefly before serving for optimal texture.