Elegant enough for a fancy occasion and fast enough to serve any night of the week, this recipe for Pan-Seared Scallops might become your new favorite way to eat seafood.
Course: Main Course
Keyword: Pan Seared Scallops
Servings: 5servings, (4) scallops per person
1/4teaspoonfreshly ground black pepper
Pat the scallops dry with paper towels and sprinkle with salt and pepper. Heat a large stainless skillet. Warm the olive oil over medium-high heat.
Add one scallop to the pan and make sure it sizzles when it touches the pan. Add the remaining scallops to the pan in a single layer and avoid allowing them to touch. Cook the scallops without touching them for about 2 minutes, then use tongs or a spatula to turn them over. If a scallop doesn’t release easily, allow it to cook a few more seconds until it does.
Cook the scallops without touching for 2-3 minutes on the second side. When the scallops are golden and lightly browned on top and bottom and opaque through the sides, they’re done.
When the scallops have finished cooking, remove them to a plate. Add the butter to the skillet, swirl to melt and scrape up any browned bits of flavor. Drizzle the butter over the scallops. Serve immediately while still warm.
Cook the scallops as the last thing you do before serving dinner. Prepare everything else so that the scallops can be served immediately after cooking, while they are at their best.