Seared Scallops
This seared scallops recipe will help you produce the most delicious and succulent seared scallops ever. It is super quick and easy and nearly impossible to mess up if the directions are followed closely.
Servings: 4
Calories: 190kcal
Ingredients
- 1 lb dry sea scallops about 12
- salt and pepper to taste
- 1 tbsp coconut oil or 1/2 tbsp olive oil and 1/2 tbsp butter
Instructions
- Remove side muscle from scallops while cleaning and rinsing scallops under cold water then thoroughly pat dry.
- Salt and pepper both sides of scallops.
- Heat coconut oil or the olive oil and butter combination in a non-stick pan or cast iron skillet over medium-high heat until it starts to lightly smoke.
- Add scallops into pan gently.
- Sear for 100 seconds on each side.
- Serve immediately! Sometimes one or two never make it to the plate when I cook scallops...
Notes
RECIPE TIPS
- Look for "dry" scallops (no chemical additives) for the best sear and flavor
- Thoroughly pat scallops dry with paper towels - moisture is the enemy of a good sear
- Don't overcrowd the pan - leave at least 1 inch between scallops
- Resist the urge to move the scallops while cooking - let the crust develop undisturbed
- Use a timer for exact cooking - even 30 seconds too long can lead to overcooking
- Serve on warmed plates to maintain temperature
- A properly cooked scallop should be slightly translucent in the center
SERVING SUGGESTIONS
Serve with:- Lemon wedges and fresh herbs for a simple presentation
- Risotto or creamy polenta as a luxurious base
- Wilted spinach or arugula for a peppery contrast
- Pasta tossed with garlic, olive oil, and red pepper flakes
- Cauliflower or celeriac puree for an elegant plating
- A simple white wine and butter sauce
- Roasted vegetables with complementary colors for visual impact
VARIATIONS
- Add a sprinkling of smoked paprika before cooking for a subtle smokiness
- Drizzle with brown butter and sage after cooking
- Top with a small dollop of compound butter (herbs, citrus zest, garlic)
- Finish with a light miso glaze for an umami boost
- Serve with a citrus salsa or mango relish for brightness
- Use ghee instead of coconut oil for a rich, nutty flavor
- Create a surf and turf by pairing with a small filet mignon
STORAGE
- Seared scallops are best enjoyed immediately after cooking
- If you must store leftovers, refrigerate in an airtight container for no more than 24 hours
- Gently reheat in a pan over low heat just until warmed through
- Never microwave scallops as they will become rubbery
- Consider serving leftover scallops cold in a seafood salad instead of reheating
- For food safety, discard any scallops left at room temperature for more than 2 hours
Nutrition
Calories: 190kcal
