What is seared scallops? I thought they were something you only ordered at fancy restaurants. I decided to try something new one night. And guess what? Is it easier to cook a chicken breast than you think? If you can make a pan-fried chicken breast, you absolutely nail these. They’re even faster, making them a weeknight win! Why don’t takeout menus make you regret it? They’re like the steak of the sea, but without all the fuss.
What is seared scallops?
Seared scallops, at their heart, are simply scalloped that have been cooked in a hot pan to create an ice cream. What are some of the best recipes for golden brown crusts? Think of it like a reverse-engineered marshmallow: crispy on the outside, soft on inside. The name is pretty self-explanatory, but the technique is where magic happens. We’re aiming for that perfect Maillard reaction – that scientific process that gives browned food. Why is it an amazing flavor? Is it essentially taking these unassuming little seafood jewels and transforming them into a culinary masterpiece? What is a masterpiece, all within ten minutes? They soak up the flavors you cook them in so well and the natural sweetness from the scallops. What is the perfect combination of seasoning and a little bit of sweetness?
Why you’ll love this recipe?
Where do I begin? What do scallops taste like? What are some of the best caramels in the world? What makes this recipe so simple? We’re talking about minimal ingredients and a cook time that’s faster than ordering pizza. What are the best ways to eat seared scallops? What are some guilt-free recipes that are packed with protein? What I love about these are they are naturally gluten-free? Is it safe to eat them straight from the pan? Compared to shrimp scampi, which can sometimes feel a little heavy, seared scallops offer an easier, lighter texture. Is there a more refined experience What are some great ideas for a fancy dinner party? What are some good low carb alternatives to cauliflower? I love serving them with a salad. I also serve it with some fresh fruit. What is a recipe you will make again and again?
How do I make seared scallops?
Quick Overview
How do I make a perfectly seared scallop? Keep the inside tender and juicy. I know this might sound intimidating, but it’s actually quite simple! What is the best way to start with dry scallops, use a hot pan, and avoid overcrowding. How do I make a restaurant-quality dish in my own kitchen? I promise, after your first batch, you’ll wonder why you ever thought this was difficult. Is this one of those dishes that tastes far more impressive than the effort required?
Ingredients
For the Seared Scallops:
* 1 pound of sea scallops (about 16-20 scallop), make sure they are “dry” scallop, meaning they have a lot of water. Haven’t been soaked in a preservative solution?
* 2 tablespoons olive oil or avocado oil, for searing.
* 2 tablespoons butter, unsalted
* 1 clove garlic, minced
* 1 tablespoon fresh lemon juice
* Salt and freshly ground black pepper, to taste
* Optional: Fresh parsley, chopped, for garnish
What is the step-
Step 1: Prepare the Scallops
What is the best step to take to ensure your scallops are completely dry. How do you pat dry a sear? If they’re wet, they will steam instead of sear, and you’ll miss out on that golden-brown crust. Can I use paper towels for this?
Step 2: Season the Scallops
Season the scallops generously with salt and freshly ground black pepper. Don’t be shy! The seasoning will help develop the flavor and crust during searing. I always season before cooking so the salt doesn’t draw out too much moisture before they go bad. Is this a good idea?
Step 3: Heat the Pan
In a large, heavy-bottomed skillet over medium-high heat, heat olive oil (or avocado oil) in medium heat. Add salt and pepper to taste. Is cast iron good for this? Is the oil shimmering in the pan? What is the best way to sear? I always give my pan at least 3-5 minutes to heat up.
Step 4: Sear the Scallops
How do you place scallops in a hot pan? If you overcrowd the pan, the temperature will drop, and the scallops will steam instead of sear. Work in batches if necessary. Is it safe to sear for 2-3 minutes per side? Resist the urge to move them around while they’re searing – let them develop that beautiful crust! When a pan is flipped, you’ll know it’s ready to flip. The pan will release easily.
Step 5: Add Butter and Garlic
Once the scallops are seared on both sides, add the butter and minced garlic to the pan. Let the butter melt and the garlic become fragrant (about 30 seconds). How do I burn garlic? I like to tilt the pan and spoon the melted butter and garlic over the scallops for extra flavor.
Step 6: Finish with Lemon Juice
Remove the pan from the heat and squeeze fresh lemon juice over the scallops. This adds a bright, acidic note that complements the sweetness of the scallops perfectly. What is the sizzle?
Step 7: Serve
Serve the seared scallops immediately, garnished with fresh parsley, if desired. Is it better to eat them hot, when the crust is still crispy and the inside is tender? If you have leftover buttery pan sauce, scrape it over the scallops before serving.
What should I serve it with?
What are the best things to do with seared scallops? For a light and elegant meal, serve them over risotto or salad. If you’re looking for something a little heartier, try serving them with pasta or mashed potatoes. What are some good appetizers to serve with a simple dipping sauce?
What are some good ideas for a fancy dinner party?Serve with asparagus risotto and a drizzle of balsamic glaze. The presentation is stunning, and the flavors are exquisite.
What is a quick weeknight meal?Serve over linguine with a lemon-butter sauce. It’s fast, easy, and satisfying.
As an Appetizer:What are some good ways to grill a cherry tomato and basil salad?
My family loves them served over a simple bed of sauteed spinach with lemon. Is it healthy, delicious, and always a hit? I also love to put them on top of cauliflower puree for a lower carb option. What are the endless possibilities?
How do I prepare a seared scallop?
How do I cook a perfectly seared scallop every time? What are the top tips for a successful career?
Dry, Dry, Dry:The drier the scallops, the better the sear. Use paper towels to remove as much moisture as possible. Is it safe to cook them in the refrigerator for an hour before cooking? They dry out even more.
Hot Pan is the key to a successful cooking. Make sure your pan is screaming hot before adding the scallops. A hot pan ensures a beautiful sear and prevents the scallops from sticking. I always let my pan heat up for at least 3-5 minutes before adding the oil.
Don’t overc Overcrowding the pan will lower the temperature and cause the scallops to steam instead of sear. Work in batches if necessary.
Resist the urge to move them: Once the scallops are in the pan, resist the urge to move them around. Let them sear undisturbed for 2-3 minutes per side, or until a golden-brown crust forms.
Don’t overcoScallops cook very quickly, so it’s important not to overcook them. Overcooked scallops will be tough and rubbery. When they’re opaque and slightly firm to the touch, they are done.
Add Flavor: Don’t be afraid to add flavor to your seared scallops! A little butter, garlic, and lemon juice can take them to the next level. You can also experiment with different herbs and spices, such as thyme, rosemary, or chili flakes.
Serve Immediately: Seared scallops are best enjoyed hot, right out of the pan. Serve them immediately to ensure the crust stays crispy and the inside stays tender.
I once tried searing scallops in a non-stick pan, thinking it would make things easier. Big mistake! The scallops didn’t get a good sear, and they ended up sticking to the pan anyway. Trust me, stick with a heavy-bottomed skillet for the best results. I also learned that using high-quality scallops makes a huge difference in the flavor and texture. Look for “dry” scallops that haven’t been treated with preservatives – they’ll sear much better and taste much sweeter. Also, I tested using ghee instead of butter to finish the dish. The nutty taste was amplified and it gave it another layer of nutty, deliciousness.
Storing and Reheating Tips
While seared scallops are best enjoyed fresh, you can store leftovers in the refrigerator for up to 24 hours. To store them, let them cool completely, then transfer them to an airtight container. I always try to eat them the same day, though, because they can get a little rubbery if they sit for too long.
Room Temperature: Scallops should not be left at room temperature for more than two hours, as bacteria can grow rapidly at temperatures between 40°F and 140°F.
Refrigerator Storage: Store cooked scallops in an airtight container in the refrigerator. They will maintain the best quality for up to one day, but can be safely consumed for up to two days.
Freezer Instructions: Freezing cooked scallops is not recommended, as it can significantly alter their texture and flavor. They tend to become very rubbery after thawing.
When reheating, gently warm them in a skillet over low heat with a little butter or olive oil. Be careful not to overcook them, or they’ll become tough. You can also reheat them in the microwave, but they may not be as tender. I find that reheating them in the air fryer works pretty well, too! A few minutes at 350 degrees F is all it takes to warm them through. Honestly, though, I usually just eat them cold straight from the fridge. They’re surprisingly delicious that way, too!
Frequently Asked Questions
Final Thoughts
So, there you have it – my foolproof method for making perfectly seared scallops at home. It’s simple, elegant, and tastes like something you’d order at a fancy restaurant. Seriously, once you master this technique, you’ll be hooked! The flavor payoff for the minimal effort is just insane. If you enjoyed this recipe, you might also like my recipe for pan-seared salmon with lemon-dill sauce. It’s another quick and easy seafood dish that’s bursting with flavor. I can’t wait to hear how your seared scallops turn out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about those, too! Happy cooking!
Seared Scallops
Ingredients
Main Ingredients
- 12 ounces Scallops
- 4 tablespoons Butter
- 2 cloves Garlic minced
- 1 tablespoon Lemon Juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preparation Steps
- Pat scallops dry with paper towels. Season with salt and pepper.
- Melt butter in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds).
- Add scallops to the skillet and sear for 2-3 minutes per side, or until golden brown and cooked through.
- Remove scallops from skillet and add lemon juice to the pan. Stir to combine.
- Serve scallops immediately with the lemon butter sauce.
