Seared Scallops
Perfectly seared scallops rely on technique more than ingredients: bone-dry scallops hit a screaming-hot pan for a deep golden crust while staying tender and translucent at the center. Finished with a quick brown butter, they taste like a special-occasion restaurant dish.
By YumYum Editorial · Seafood
Prep: 10 min · Cook: 6 min · Total: 16 min · Serves 4
Ingredients
- 1 lb large sea scallops (U-10 or U-12 size), side muscle removed
- 2 tbsp neutral oil (avocado or grapeseed)
- 3 tbsp unsalted butter
- 2 cloves garlic, lightly crushed
- 1 sprig fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon, cut into wedges
Instructions
- Pat the scallops completely dry with paper towels — this is essential for a good sear — and season with salt and pepper right before cooking.
- Heat a stainless steel or cast iron skillet over high heat until it's very hot, about 2-3 minutes; add the oil.
- Place scallops in the pan without touching each other, and do not move them for 2 minutes, until a deep golden crust forms.
- Flip each scallop and cook 1-2 minutes more, until the sides are firm and the center is just opaque and slightly translucent.
- Add butter, garlic, and thyme to the pan in the last 30 seconds, tilting the pan and spooning the foaming butter over the scallops.
- Remove immediately to a warm plate so they don't overcook from residual heat.
- Serve with lemon wedges and a spoonful of the brown butter.