Like garlic shrimp or baked salmon, seared scallops are the type of main dish that feels fancy enough to anchor a special occasion meal, but is easy enough to make on a weeknight. Their buttery texture and delicate, briny flavor need just a sprinkle of salt and pepper and a hot sear to come alive! Serve scallops alongside your favorite potato dish, or any vegetable side, for an easy, fast dinner.
How do you clean a scallops?
When purchased from the grocery store or seafood market, scallops are usually already removed from their shell. All that is left to do is to remove the side muscle. Look for a small tab attached to the side of each scallop that is noticeably more firm than the rest of the scallop. When cooked, this muscle can become tough, rubbery, and unpleasant to eat. (Quite the contrast from a tender bite of buttery muscle!)
What is the secret to searing scallops?
First, start with a very hot pan! Nonstick is not your best bet here as the coating can prohibit the caramelization on the surface of the scallop. A non-stick pan is also not meant to be heated to medium-high or high temperatures. A standard stainless steel frying pan or a well-seasoned cast-iron skillet are your best bets. Second, make sure your scallops are very dry. It’s best to use a fresh, “dry” scallop, which has not been treated with preservatives. Even then, blot them dry with a paper towel before cooking. Frozen scallops are ok to use too. Thaw them completely and blot as much moisture as possible from them before cooking.
What is the best oil to sear scallops in?
Because you're cooking the scallops at a high temperature, choose an oil with a high smoke point. Vegetable, canola, or grapeseed oil all work well. Save olive oil, with a lower smoke point and more delicate aromatics, for a finishing drizzle.
How long should you pan-sear scallops?
This depends on the size of the scallop! For a large, 10/20 count scallop, (that means 10 or 20 of this size of scallop will make up one pound), it should take about 4 to 6 minutes total. Start by cooking the first side for a full 3 minutes to develop a golden brown crust. (This crust will also help the scallop release easily from the pan). Once you flip it, depending on the size of the scallop, cook for only 1 to 3 minutes more so that the center stays moist and buttery. Remove them from the pan as soon as they are cooked.
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- Yields:
- 3 - 4 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 10 mins
Ingredients
- 1 lb.
large scallops (10/20 count), cleaned
- 1 tsp.
kosher salt
- 1/2 tsp.
ground black pepper
- 2 tbsp.
vegetable oil
- 2 tbsp.
unsalted butter
- 2
garlic cloves, thinly sliced
- 2 tbsp.
lemon juice
- 1 tbsp.
finely chopped parsley
- Nutrition Information
- Per Serving (Serves 4)
- Calories196 Fat13 gSaturated fat4 gTrans fat0 gCholesterol42 mgSodium446 mgCarbohydrates5 gFiber0 gSugar0 gProtein14 gVitamin D0 mcgCalcium14 mgIron1 mgPotassium257 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops.
- Step 2Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Season the scallops on both sides with the salt and pepper.
- Step 3Add the oil to the very hot skillet. Place the scallops in a single layer, leaving about ½ inch between each scallop. Cook for 3 minutes without touching.
- Step 4Starting with the first scallop that was placed in the skillet, flip each scallop. Cook for 1 to 3 minutes more, until the scallops feel just slightly springy when pressed. (An instant read thermometer inserted in the center should read 125°F to 130°F). Transfer to a clean plate.
- Step 5Reduce the skillet temperature to low heat. Add the butter and garlic and swirl until the butter is melted and lightly golden. Remove from the heat. Add the lemon juice and parsley and stir to combine.
- Step 6Serve the scallops immediately with a drizzle of the butter mixture.
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