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Perfect Pan-Seared Scallops

This dish highlights the delicate sweetness and tender texture of sea scallops, achieved through a slow, mindful searing process. The key is to develop a beautiful caramelized crust while keeping the interior moist and tender, resulting in a visually appealing and flavorful seafood centerpiece. The final dish boasts a golden-brown exterior with a succulent, oceanic interior that melts in your mouth.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces sea scallops preferably dry and fresh
  • 1 teaspoon flaky sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon high-smoke-point oil such as grapeseed or avocado oil
  • 1 small knob butter preferably unsalted
  • 1 lemon lemon for juice
  • 2 sprigs fresh herbs such as thyme or parsley, optional

Equipment

  • Heavy skillet
  • Tongs
  • Spoon
  • Paper towels

Method
 

  1. Pat the scallops dry thoroughly with paper towels, removing any excess moisture to ensure a good sear. Carefully remove the small side muscle from each scallop if present.
  2. Sprinkle the scallops lightly with flaky sea salt and freshly cracked black pepper on all sides, seasoning them evenly.
  3. Heat your heavy skillet over medium-high heat until it shimmers and is hot to the touch, about 2-3 minutes. Carefully add the high-smoke-point oil, swirling to coat the bottom of the pan evenly.
  4. Gently place the scallops into the hot pan, spacing them apart to prevent overcrowding. You should hear a loud sizzle as they hit the hot surface.
  5. Sear the scallops without moving them for about 1.5 to 2 minutes, watching for the underside to turn a deep golden brown and develop a caramelized crust. This is the moment to flip them carefully with tongs or a spatula.
  6. Once flipped, add the small knob of butter and the fresh herbs to the pan. Use a spoon to baste the scallops with the melted butter and herb-infused oil, enhancing their richness and shine. Cook for another 1 to 2 minutes until the scallops are opaque and just firm to the touch.
  7. Remove the scallops from the pan and transfer them to a warm plate. Squeeze fresh lemon juice over the top for a bright, fresh flavor that balances the richness.
  8. Let the scallops rest for a minute to allow the juices to settle. Serve immediately, drizzled with any remaining pan juices and a squeeze of lemon for a vibrant finish.

Notes

Ensure scallops are completely dry before searing to achieve a crisp, golden crust. Adjust heat as needed to prevent burning. Basting with butter during flipping adds flavor and a glossy finish.