Scallops are one of those things that are SO simple to cook, and yet, so simple to screw up. I have to admit I botched a few batches myself back in the day (it was like eating rubber!), but with their hefty price tag, I quickly made it my mission to learn the key to a perfectly seared scallop. And by perfect, I mean a scallop with a flavorful crust and an interior so tender it basically melts in your mouth. That’s perfection!
The good thing about this whole post is that perfectly seared scallops are easy as 1-2-3. I totally was going to type “easy as pie”, but ya know, these little guys are waaaay simpler than that whole situation 😉
How To Make Perfectly Seared Scallops
1 pound sea scallops, patted dry
1 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground sea salt
Freshly ground black pepper
Lemon for squeezing, optional
Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.
Add the butter and oil to a large saute pan over high heat.
Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side – not touching them at all while they’re searing. The scallops should have a nice golden crust on each side and be translucent in the center. Serve right away!!!