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Meal Instructions

Specimen #0073·SKILLET·Easy

Skillet Seared Sea Scallops

Restaurant-quality golden seared scallops with a caramelized butter-basted crust in just 5 minutes of actual cook time.

Cook temp

HIGH HEAT

Total time

10m

FLIP AT

Serves

PULL AT

130°F

Ingredients

12 pieces U-10 Dry-Packed Sea Scallops — side muscles removed

1 tbsp Avocado Oil

2 tbsp Unsalted Butter

1 clove Garlic Clove — crushed

1/2 whole Lemon — juiced

1/2 tsp Kosher Salt

1/4 tsp White Pepper

Equipment

Stainless Steel Skillet

Tongs

Paper Towels

DirectionsGet to the point

1Pat 12 dry-packed sea scallops bone dry and season with salt and white pepper.

2Sear in a smoking-hot oiled skillet for 2 minutes until a deep golden crust forms.

3Flip, add 2 tbsp butter, and baste for 1.5 minutes until just opaque at edges.

4Serve immediately with brown butter and lemon drizzle.

Dad pro tip

Scallops are the date night power move. They look like fine dining, cost less than a good steak, and take 5 minutes to cook. The secret is bone-dry scallops plus a screaming hot pan. If you see steam instead of sizzle you already lost.

Kid adjustment

Cut seared scallops into halves and serve with a mild lemon butter dip. Skip the white pepper for younger palates.

Reheat

Scallops are best fresh. If necessary, reheat gently in a 300°F oven for 3 minutes. Do not microwave.

BASIS: U-10 dry-packed sea scallops in stainless steel skillet over high heat; 130°F internal for translucent center per FDA seafood guidance.210 kcal · 28g protein · 3g carbs · 9g fat
USDA FoodData Central #174216

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Skillet Seared Sea Scallops