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Perfect Pan-Seared Scallops

This dish features tender scallops seared to a deep golden crust, achieved through precise timing and high heat. Main ingredients include fresh scallops and simple seasonings, resulting in a buttery, smoky exterior that melts in your mouth with a juicy interior. The final presentation is elegant and appetizing, with a crispy surface and succulent center.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 12 pieces scallops preferably dry-packed and patted dry
  • 1 teaspoon kosher salt for seasoning
  • 1/2 teaspoon freshly cracked black pepper added after searing
  • 1 tablespoon high-smoke-point oil grapeseed or canola
  • 1 tablespoon unsalted butter for finishing and basting
  • 1 lemon lemon for squeezing over cooked scallops
  • a few sprigs parsley or herbs for garnish

Equipment

  • Heavy skillet (preferably cast iron)
  • Tongs or spatula
  • Paper towels
  • Lemon

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp sear.
  2. Season the scallops lightly with kosher salt on all sides to enhance flavor and promote crust formation.
  3. Heat your heavy skillet over medium-high heat until it’s hot and shimmering, about 2-3 minutes, and add the oil. Let it heat until it just starts to shimmer and smoke slightly.
  4. Place the scallops in the hot pan, spacing them apart to prevent overcrowding. Sear without moving for 1.5-2 minutes until the edges are deep golden and crispy.
  5. Flip the scallops carefully using tongs or a spatula, and sear the other side for another 1.5-2 minutes until equally golden and crusty.
  6. Add the butter to the pan during the last 30 seconds, tilting the pan and spooning the melted butter over the scallops to baste them with richness and aroma.
  7. Remove the scallops from the pan and transfer them to a plate. Let them rest for about 1 minute to allow juices to redistribute.
  8. Squeeze fresh lemon juice over the scallops and sprinkle with chopped herbs or parsley for a bright finishing touch.
  9. Serve immediately while the crust is crispy and the interior remains juicy and tender.