There’s something undeniably magical about the sear of a scallop in a hot pan—the way it transforms into a toasty, caramelized delight in just minutes. It’s like watching a sunset, fleeting yet memorable. Last weekend, while contemplating whether the new Taylor Swift album was worth the hype, I found myself unexpectedly mesmerized by the simplicity of this dish. If you’re looking for that culinary epiphany, this easy pan-seared scallops recipe might just become your new obsession.
Steps
- Prepare the Scallops: Thoroughly pat the scallops dry using paper towels. If needed, remove the small side muscle from each one. Season them lightly with salt and pepper.
- Sear the Scallops: Heat oil and butter in a large skillet over high heat until hot. Place the scallops in the pan, ensuring they are not touching each other. Let them cook for about 2 minutes without moving them, allowing a golden crust to form.
- Flip and Continue Cooking: Reduce the heat to medium-high. Gently flip each scallop and cook for another 1-2 minutes until the underside is golden and the sides are opaque. They should feel firm with a slight bounce when done.
- Make the Garlic Butter Sauce: Remove the scallops from the skillet. Add butter to the pan, scraping up any browned bits. Add minced garlic, lemon juice, and your choice of white wine or broth. Cook the sauce for 2-3 minutes.
- Serve: Pour the garlic butter sauce over the seared scallops. Optionally, garnish with fresh parsley before serving.
Ingredients
- 1 1/2 pounds sea scallops
- Salt, to taste
- Pepper, to taste
- 2 tablespoons butter
- 3-4 cloves garlic, minced
- Juice from half a lemon
- 1/4 cup white wine, chicken broth, or vegetable broth
- Fresh parsley, chopped (optional for garnish)
Nutritional Values
Calories: 756kcal | Carbohydrates: 24g | Protein: 96g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 12g | Trans Fat: 0.6g | Cholesterol: 234mg | Sodium: 3306mg | Potassium: 1680mg | Sugar: 0.012g | Vitamin A: 444IU | Calcium: 54mg | Iron: 6mg
FAQ
- What type of scallops should I buy?
- It is recommended to purchase “dry” scallops, as they are free of additives and provide the best taste and texture when cooked. “Wet” scallops, which have been treated with water and chemicals, may not sear well and could have a rubbery texture. If unsure, check the packaging or consult with the fishmonger.
- How can I prepare scallops if I can only find wet ones?
- If you can’t locate dry scallops, you can soak the wet scallops in a mixture of cold water, lemon juice, and salt for about 30 minutes. This process can help improve their texture and flavor.
- How do I cook scallops properly?
- Begin by patting the scallops dry with paper towels. Season with salt and pepper, then heat oil and butter in a large skillet until hot. Place the scallops in the skillet without overcrowding, ensuring they sizzle when added. Cook for approximately 2 minutes until a golden crust forms, then reduce the heat and flip them to cook for another 1-2 minutes.
- What is the best way to check if scallops are done?
- Scallops cook quickly, usually in under 5 minutes. They should feel firm with a slight bounce when done. It’s better to undercook them slightly, as they will continue cooking as they rest, and you can always return them to the pan if needed.
- What can I serve with pan-seared scallops?
- Scallops pair well with various sides, such as pasta with garlic butter sauce, French green beans, roasted vegetables, mashed potatoes, or artisan bread. They can also be served hibachi style with rice, vegetables, and yum yum sauce.
Tips
- Choose the Right Scallops: Opt for “dry” scallops, as they have no additives and sear better than “wet” scallops, which have been soaked in water and chemicals. If “dry” scallops are unavailable, soak “wet” scallops in a mixture of cold water, lemon juice, and salt for 30 minutes to improve their texture.
- Ensure Proper Searing: Pat the scallops dry thoroughly with paper towels to remove excess moisture. This helps achieve a golden crust. Make sure the oil in the pan is hot enough so the scallops sizzle when added, and avoid overcrowding the pan to ensure even cooking.
- Cook to Perfection: Scallops cook quickly, usually within 5 minutes. Use the touch test to check for doneness—they should feel firm with a slight bounce. It’s better to undercook them slightly, as they will continue cooking after being removed from the pan.
- Enhance with Garlic Butter Sauce: After removing the scallops, create a flavorful sauce by adding butter, garlic, lemon juice, and your choice of white wine or broth to the pan. Cook for a few minutes and serve over the scallops, garnished with fresh parsley if desired.
Equipment
- Large Skillet – A high-quality skillet that can withstand high heat is essential for searing scallops properly.
- Fish Spatula – A thin, flexible spatula designed specifically for turning delicate seafood like scallops without breaking them.
- Garlic Press – Useful for efficiently mincing garlic cloves for the garlic butter sauce.
- Citrus Juicer – A tool to easily extract juice from a lemon for the sauce.
- Cooking Thermometer – While not mentioned explicitly in the recipe, a thermometer can be handy to accurately gauge the heat level of your skillet.
