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Perfect Pan-Seared Scallops

This recipe highlights the art of searing scallops to achieve a beautiful golden crust while keeping the interior tender and juicy. The key is thorough moisture removal and high heat, which creates a caramelized exterior with a delicate, sweet flavor. The final dish is visually appealing with a crisp surface and succulent interior, finished with bright lemon and herbs.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 16 pieces scallops preferably dry, large sea scallops
  • 1 teaspoon sea salt for seasoning just before searing
  • 2 tablespoons clarified butter or neutral oil for searing
  • 1 tablespoon lemon juice freshly squeezed, added after searing
  • 2 sprigs fresh herbs such as thyme or parsley, optional
  • to taste freshly cracked black pepper for finishing

Equipment

  • Heavy skillet (stainless steel or cast iron)
  • Tongs or spatula
  • Paper towels
  • Lemon squeezer

Method
 

  1. Start by thoroughly drying each scallop with paper towels, pressing gently to remove excess moisture from all sides. This step is crucial for a good sear.
  2. Preheat your heavy skillet over medium-high heat until shimmering, about 2-3 minutes. Add the clarified butter or neutral oil, swirling to coat the bottom evenly. Wait until the fat is hot and just begins to shimmer.
  3. Season the scallops lightly with sea salt just before cooking—this helps draw out moisture and promotes a better sear. Place the scallops flat side down into the hot pan, ensuring they make good contact with the surface.
  4. Cook the scallops undisturbed for about 2-3 minutes, until the edges turn opaque and the underside develops a deep golden-brown crust. You’ll hear a gentle sizzling sound as they sear.
  5. Flip the scallops carefully using tongs or a spatula. Continue cooking for another 1-2 minutes until the second side is also golden and caramelized, and the scallops feel firm but still tender when pressed.
  6. Remove the scallops from the pan and transfer them to a plate. Immediately squeeze fresh lemon juice over the hot scallops, and sprinkle with cracked black pepper and herbs if using. Let them rest for a minute to let the juices settle.
  7. Serve the scallops immediately, enjoying their crispy exterior and tender, juicy interior with a bright burst of lemon and aromatic herbs for balance.

Notes

Ensure scallops are thoroughly dried for the best sear. Use high-quality, dry scallops for optimal results. Do not overcrowd the pan to prevent steaming.