I now use this searing method for all my recipes calling for seared sea scallops. It is absolutely fool-proof, and the scallops turn out beautifully cooked each time. I found this cooking method demonstrated by Jaques Pépin from one of his cooking shows filmed many years ago. This clearly evolved after decades of experience in the kitchen.
Ingredients
Scallops
- 3 large dry sea scallops/per person
- kosher salt and freshly ground black pepper
- drizzle of olive oil
Instructions
Gather all ingredients before starting recipe.
- Pat the scallops dry on a paper towel and season with kosher salt and freshly ground black pepper.
- Heat a medium skillet over medium high heat for 2 or 3 minutes.
- Add seasoned scallops to a small bowl and add a drizzle of olive oil, turning the scallops to cover all sides.
- Place scallops in the dry hot skillet and sear until the scallops get a golden brown, about 2-3 minutes, per side.
- Remove skillet from heat and keep seared scallops warm.
Author Notes
I now use this searing method for all my recipes calling for seared sea scallops. It is absolutely fool-proof, and the scallops turn out beautifully cooked each time. I found this cooking method demonstrated by Jaques Pépin from one of his cooking shows filmed many years ago. This clearly evolved after decades of experience in the kitchen.
