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Seared Scallops Recipe

Seared Scallops Recipe - Recipes From Chef

In my journey as a food enthusiast and registered dietitian, I’ve come to appreciate the magic of cooking, especially when I whip up a stunning plate of seared scallops. There’s a special anticipation that builds as they sizzle in the pan. 
It’s an experience that combines science, creativity, and mouthwatering satisfaction, and I want to share every detail with you.
I remember the first time I cooked scallops. I was nervous. They felt fancy. I had heard horror stories about rubbery scallops and over cooked seafood. 
But after experimenting, I found that they’re among the easiest and most rewarding seafood to prepare at home. So, what exactly are seared scallops, and why are they worth the hype?
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 255
Ingredients Method Notes

Ingredients
  

Garlic and Herb Infused Butter:
  • 1 1/2 tablespoons unsalted butter
  • 2 garlic cloves, finely minced
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon fresh parsley
  • 2-3 lemon slices
  • 1 teaspoon lemon zest
  • 12 large sea scallops about 1 ¼ to 1 ½ pounds
  • 2 teaspoons all-purpose flour
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 tablespoons avocado oil or your preferred cooking oil

Method
 

Step 1: Prepare the Scallops
  1. Begin by rinsing the scallops under cold water. Pat them dry using paper towels. It’s crucial to ensure they are completely dry. This step helps achieve that beautiful sear.
Step 2: Season the Scallops
  1. Sprinkle kosher salt and freshly cracked black pepper on both sides of the scallops. Don’t be shy with the seasoning; this boosts flavor as they cook. Then, lightly dust them with flour on both sides. This helps to create a nice, crispy crust when you sear them.
Step 3: Make the Garlic and Herb Butter
  1. In a skillet, melt the unsalted butter over medium heat. Once it’s hot, add the minced garlic. Sauté for about a minute until fragrant but not browned. Add your chopped basil and parsley, stirring briefly to combine. Take care not to let the garlic burn.
Step 4: Sear the Scallops
  1. Add the avocado oil to the skillet. The oil should shimmer. Gently place the scallops in the hot pan, ensuring they don’t touch each other. Sear for about 2-3 minutes without moving them. You want that glorious golden crust.
Step 5: Flip and Finish Cooking
  1. Using tongs, gently flip each scallop. Add the lemon slices and zest to the pan. Cook for another 2 minutes until they are opaque and slightly firm. Don’t overcook them; this step is crucial. They should be tender and juicy, not rubbery.
Step 6: Serve
  1. Carefully transfer the scallops to a serving platter. Drizzle the garlic-herb butter and any accumulated juices over them. Enjoy the aromatic and beautiful presentation.

Notes

  • Use fresh scallops for the best taste.
  • Make sure your pan is hot before adding the scallops. This step helps achieve a crust.
  • Avoid overcrowding the pan. Give each scallop enough space for proper searing.
  • Don’t flip too soon. Let them form a crust before turning them over.
  • Taste as you go. Adjust seasoning if necessary.