Skillet Seared Sea Scallops
Restaurant-quality golden seared scallops with a caramelized butter-basted crust in just 5 minutes of actual cook time.
Dry Sea Scallops (U/10 or U/15)
Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry
Sea Scallops (Dry-Packed, U/10 or U/15)
Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry on paper towel for a full minute per side before searing
skillet Timer
Set for 5 mins @ High Heat (Flip at 2m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 12 dry-packed sea scallops bone dry and season with salt and white pepper.
Sear in a smoking-hot oiled skillet for 2 minutes until a deep golden crust forms.
Flip, add 2 tbsp butter, and baste for 1.5 minutes until just opaque at edges.
Serve immediately with brown butter and lemon drizzle.
Step-by-Step Guided Instructions
Remove the tough side muscle from 12 U-10 dry-packed sea scallops. Pat each scallop thoroughly dry with paper towels on all sides. Season one flat side with a pinch of kosher salt and white pepper just before searing.
Dry-packed scallops are essential. Wet-packed scallops are full of water and will steam instead of sear no matter how hot your pan is.
Heat a stainless steel skillet over high heat until a drop of water instantly evaporates. Add 1 tbsp avocado oil. Place scallops seasoned-side down in the pan with space between each one. Do not move them. Sear for 2 minutes until a deep golden-brown crust forms on the bottom.
If the scallops do not sizzle violently on contact the pan is not hot enough. Wait longer.
Flip each scallop. Add 2 tbsp unsalted butter and 1 crushed garlic clove to the pan. Tilt the skillet and baste scallops with the foaming butter for 1 to 1.5 minutes. Scallops are done when the sides are opaque but the very center is still slightly translucent.
Scallops go from perfect to rubber in about 30 seconds. Pull them slightly underdone because they keep cooking.
Transfer scallops to warm plates. Squeeze fresh lemon juice into the brown butter in the pan and swirl. Spoon the lemon brown butter over each scallop. Serve immediately.
Warm plates keep the scallops from cooling too fast. A cold plate kills a perfect sear.
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.
Cut seared scallops into halves and serve with a mild lemon butter dip. Skip the white pepper for younger palates.
- Creamy risotto
- Roasted asparagus
- Crusty bread with butter
Scallops are best fresh. If necessary, reheat gently in a 300°F oven for 3 minutes. Do not microwave.