Pan Seared Scallops (Print Version)
# Ingredients:
01 -
1 pound scallops
02 -
½ teaspoon kosher salt
03 -
¼ teaspoon freshly ground black pepper
04 -
1 tablespoon olive oil
05 -
1 tablespoon butter
# Instructions:
01 -
Pat the scallops dry with paper towels and sprinkle with salt and pepper.
02 -
Heat a large stainless skillet and warm the olive oil over medium-high heat.
03 -
Add one scallop to the pan to test if it sizzles, then add the remaining scallops in a single layer, ensuring they do not touch. Cook for about 2 minutes without moving them. Use tongs or a spatula to turn them over. If a scallop doesn’t release easily, cook for a few more seconds until it does.
04 -
Cook the scallops for another 2–3 minutes on the second side until golden and lightly browned on both sides and opaque through the middle.
05 -
Once the scallops are cooked, remove them to a plate. Add butter to the skillet, swirl to melt, and scrape up any browned bits. Drizzle the melted butter over the scallops. Serve immediately while warm.
# Notes:
01 -
Cook the scallops last to ensure they are served immediately after cooking while at their peak quality.