Perfect Pan-Fried Scallops are amazing when seared forming a golden-brown crust to bite into, with a softer buttery inside. They literally will create an explosion in your mouth!
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They are loaded with protein and can be made in less than 10 minutes’ time. The prep time is quick because all that you will need to make this dish is fresh scallops, butter, olive oil, and some salt and pepper to season!
How to Sear Scallops
This searing method is excellent for scallops and extremely easy! Use a heavyweight skillet such as cast-iron so that the scallops sear evenly without sticking to the pan. A combination of butter and oil is used because butter burns quickly and the oil helps even that out. Preheating the pan is also hugely important for even cooking distribution to this delectable recipe.
Avoid Overcooking
The trick to perfect pan-fried scallops is to sear them on both sides, creating a golden-brown crust, while they remain soft on the inside. Then transfer to a plate to be served immediately. Getting them out of the pan once cooked to perfection is important so that they do not overcook. When overcooked they become tough to chew and lose their buttery rich deliciousness.
The cooking surface may not be hot enough! It’s important to use a super hot skillet before adding the scallops to the pan for this reason.
The key to the best scallops, along with any seafood, is that seafood should be eaten fresh on the day of purchase or the very next day. Freeze the scallops until you would like to cook them if you are short on time. They freeze incredibly well!
When possible, buy fresh and use them as soon as possible. Ensure they are stored properly at the market before buying. The market should store them in a cold wet environment such as on ice and they should smell fresh like the ocean. Don’t buy them if they have a strong off-odor. Once home, store in an air-tight container which the store will typically provide to package them before cooking.
If using frozen ones, thaw in the refrigerator until soft enough to cook, completely defrosted all the way through. Most frozen seafood should be used within two months according to Lessons in Gourmet Cooking by Libby Hillman.
What to serve scallops with?
Alone as an appetizer over a bed of arugula
Grilled steak for a surf and turf dinner!
Linguine
Sauteed vegetables
Roasted Brussels Sprouts
Pan-Fried Scallops
Equipment
- Cast-iron skillet
- Tongs
Ingredients
- 1 Lb Fresh Scallops Large in size
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat skillet over medium-high heat
- Pat scallops dry using a paper towel
- Season with salt and pepper
- Add the butter and oil to the pan and spread around to coat the cooking surface.
- Sear the scallops on each side for 1-3 minutes. Do not flip the scollops until a thin brown crust forms on the outside yet stays soft on the inside.
- Baste the seared scollops using the butter and oil mixture in the pan before serving and transfer to a serving plate immediately to avoid overcooking.
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