Pan Seared Scallops
Source: Mom
Pan seared scallops at home are the chef's kiss. Best with a cast iron or stainless steel pan, easy to change with different herbs at the end. Add to pasta; serve over mashed potatoes, polenta, or rice; serve on bed of greens, or just enjoy as is.
Prep5 mins
Cook5 mins
Inactive Time30 mins
Total40 mins
Equipment
Kitchen towels or paper towels, large cast iron or stanless steel skillet, spatula or tongs, large spoon
Ingredients
1 lb dry sea scallops about 11-13 scallops
3 Tbsp light neutral oil such as grapeseed, canola, or vegetable oil
Kosher salt
2 Tbsp unsalted butter
1 sprig rosemary, or other fresh herb such as tarragon or thyme, (optional)
4 cloves of garlic smashed and peeled
Sea salt for serving
1 Tbsp fresh parsley chopped (optional)
Lemon wedges for serving
3 Tbsp light neutral oil such as grapeseed, canola, or vegetable oil
Kosher salt
2 Tbsp unsalted butter
1 sprig rosemary, or other fresh herb such as tarragon or thyme, (optional)
4 cloves of garlic smashed and peeled
Sea salt for serving
1 Tbsp fresh parsley chopped (optional)
Lemon wedges for serving
Instructions
Optionally remove the abductor muscle from the side of the scallops. Simply peel it away with your hands, then discard or give to the cats. Place the scallops on a large kitchen or paper-towel lined plate, top with another kitchen towel or layer of paper towels on top. Gently pat down, then leave out (covered) in cool room temp for 30 minutes to dry. You can also refrigerate and tallow to dry longer (up to 2 hours), which is better.
When ready to cook, preheat a large cast iron or stainless steel skillet over high heat. Allow it to heat up for at least 5 minutes. The skillet must be large enough so that scallops do not touch when in the pan. while the skillet is heating season the scallops generously on both sides with Kosher salt.
When the skillet is very hot, add enough neutral oil to coat the bottom of the pan. Allow the oil to heat up for 1-2 minutes, then carefully add scallops, leaving at least 1" between each scallop. Cook for 2-3 minutes undisturbed. You'll know they're ready to flip if you test one and it has a dark golden brown crust and releases easily from the pan. The sides should be firm not flabby, and the center just opaque.
Use tongs or a spatula to carefully flip each scallop. Add 2 Tbsp unsalted butter, garlic cloves and any fresh herbs you are using. Cook for an additional 1-2 minute. Tilt the pan slightly and baste the melted, browned butter on top of scallops as they finish cooking.
Plate the scallops and spoon or pour on as much of the remaining pan sauce as you like. Sprinkle with sea salt, then optionally garnish with chopped parsley. Serve with lemon wedges.
When ready to cook, preheat a large cast iron or stainless steel skillet over high heat. Allow it to heat up for at least 5 minutes. The skillet must be large enough so that scallops do not touch when in the pan. while the skillet is heating season the scallops generously on both sides with Kosher salt.
When the skillet is very hot, add enough neutral oil to coat the bottom of the pan. Allow the oil to heat up for 1-2 minutes, then carefully add scallops, leaving at least 1" between each scallop. Cook for 2-3 minutes undisturbed. You'll know they're ready to flip if you test one and it has a dark golden brown crust and releases easily from the pan. The sides should be firm not flabby, and the center just opaque.
Use tongs or a spatula to carefully flip each scallop. Add 2 Tbsp unsalted butter, garlic cloves and any fresh herbs you are using. Cook for an additional 1-2 minute. Tilt the pan slightly and baste the melted, browned butter on top of scallops as they finish cooking.
Plate the scallops and spoon or pour on as much of the remaining pan sauce as you like. Sprinkle with sea salt, then optionally garnish with chopped parsley. Serve with lemon wedges.