Pan‑seared scallops are wonderfully simple to prepare, yet they can be dressed up effortlessly for a special dinner. I adore scallops, whether they’re sweet, plump sea scallops or tiny, tender bay scallops, they’re equal favorites in my kitchen. Their naturally delicate flavor and buttery texture make them the kind of ingredient that shines with just a hot pan, a quick sear, and a thoughtful finishing touch.
Tip : Be sure to buy fresh or frozen natural (“dry”) sea scallops. These are pure, untreated, and completely chemical‑free, which means they have a sweet, concentrated ocean flavor and caramelize beautifully when seared. “Wet” scallops, the kind treated with preservatives, release excess liquid in the pan, preventing browning and diluting their flavor. Natural scallops, on the other hand, stay firm, cook cleanly, and develop that deep golden crust that makes a perfect seared scallop unforgettable.
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 the seared scallops warm.
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