Pan-seared scallops are a mouthwatering seafood delicacy that boasts a delightful combination of a caramelized crust and a tender, juicy interior. These pan seared scallops recipes showcase the natural sweetness of the scallops, making it a favorite among seafood enthusiasts. The pan seared scallops are quickly seared in a hot pan, allowing them to develop a golden brown crust that adds a perfect contrast to their soft, succulent texture.
How to Make Pan Seared Scallops
This is the best recipe for pan seared scallops. It is simple and easy to make to elevate your seafood experience.
Ingredients:
- Fresh Diver Scallops (ideally large, dry-packed sea scallops)
- Salt and pepper (to taste)
- Olive oil or clarified butter (for searing)
- Lemon wedges (for serving)
- Fresh parsley or chives (for garnish, optional)
Preparation:
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Before cooking, it's crucial to ensure that all u10 scallops are thoroughly dry. Use paper towels to pat them, removing any excess moisture gently. Dry scallops will sear better and prevent them from becoming rubbery.
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Sprinkle the scallops with a pinch of salt and freshly ground black pepper on both sides. Scallops have a delicate flavor, so don't over-season them; a light touch will suffice.
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Place a large, heavy-bottomed skillet or non-stick pan over medium-high heat. Add a drizzle of olive oil or a knob of clarified butter (ghee) and let it heat up until it's almost smoking. The high heat is essential to achieve a golden sear on the scallops.
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Once the pan is hot, carefully add the seasoned scallops to the pan, making sure they are not crowded. Give each scallop enough space to ensure proper searing. Cook them for about 2-3 minutes on each side, depending on the size of the scallops. Do not move the scallops to develop a nice caramelized crust while they cook.
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Allow the scallops to sear undisturbed for about 1.5 to 2 minutes on each side. The exact cooking time may vary depending on the size of the scallops, but you want a nice golden-brown crust to form. Use tongs to flip them gently and cook the other side.
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Keep a close eye on the scallops as they cook. Overcooking can make them tough and chewy, so removing them from the pan is essential just as they turn opaque in the center.
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Once the scallops are perfectly seared on both sides, transfer them to a plate lined with paper towels to absorb any excess oil or butter. Then, arrange the pan-seared scallops on a serving platter. Optionally, garnish with fresh herbs and serve with lemon wedges on the side for a tangy burst of flavor.
- Pan-seared scallops are best enjoyed immediately while still warm. Serve them as an elegant appetizer or pair them with a side dish like risotto, pasta, or a fresh green salad for a complete and delectable meal.
This is the easy pan seared scallops recipe, but you can alter or scale your ingredients according to your preference.
