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Perfect Pan-Seared Scallops

This dish features tender scallops seared to a golden crust using high heat and minimal oil, then rested briefly to allow juices to redistribute for optimal tenderness. The process highlights the importance of dry scallops and careful timing to achieve a crisp exterior and juicy interior, finished with a bright squeeze of lemon. The final appearance is a beautifully caramelized, succulent scallop ready to enjoy immediately.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound scallops preferably dry-packed
  • to taste kosher salt generous seasoning
  • to taste freshly cracked black pepper add just before serving
  • 2 tablespoons neutral oil grapeseed or canola
  • 1 tablespoon unsalted butter for browning and flavor
  • 1 lemon for fresh juice
  • optional fresh herbs parsley or thyme, chopped

Equipment

  • Heavy-bottomed skillet
  • Fish spatula
  • Paper Towels
  • Tongs
  • Small bowl

Method
 

  1. Thoroughly pat the scallops dry with paper towels until their surface feels dry and slightly tacky—this step is key to achieving a good sear.
  2. Generously season both sides of each scallop with kosher salt and freshly cracked black pepper, pressing lightly to help seasonings adhere.
  3. Heat a heavy-bottomed skillet over medium-high heat until hot, then add a tablespoon of neutral oil. Wait until the oil shimmers and just begins to smoke—this ensures the pan is ready for searing.
  4. Gently place the scallops into the hot pan, spacing them apart so they don’t touch. Sear without moving for about 2 minutes, until the bottoms develop a deep golden-brown crust and you hear a gentle sizzle.
  5. Using tongs or a fish spatula, carefully flip each scallop and cook the second side for another 1-2 minutes, until the crust is deep amber and the scallops are just opaque in the center.
  6. Add a tablespoon of butter to the pan and cook for another 30 seconds, basting the scallops gently with the melted butter to enhance flavor.
  7. Transfer the scallops to a plate and let them rest for exactly 1 minute. This brief pause allows the juices to redistribute, ensuring a tender, juicy bite.
  8. Squeeze fresh lemon juice over the scallops and sprinkle with chopped herbs if using for a bright, herbal finish.
  9. Serve immediately, enjoying the crisp crust and tender interior with the fresh citrus aroma.

Notes

Always pat your scallops dry thoroughly; moisture is the enemy of a perfect sear. Resting the scallops briefly after cooking is crucial for optimal tenderness and juiciness.