Tender Seared Scallops (Print version)

Tender scallops seared to golden perfection with a buttery finish and fresh herb garnish.

# What you'll need:

→ Seafood

01 - 16 large sea scallops (approximately 1.1 lb), patted dry

→ Seasonings

02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil

→ Garnish (optional)

06 - 2 tablespoons chopped fresh chives or parsley
07 - 1 lemon, cut into wedges

# How to make it:

01 - Remove the small side muscle from each scallop if present and pat scallops completely dry using paper towels.
02 - Season both sides of the scallops evenly with kosher salt and freshly ground black pepper.
03 - Heat a large skillet, preferably cast iron or stainless steel, over high heat; add olive oil and 1 tablespoon of unsalted butter.
04 - When the butter begins to foam and slightly brown, arrange scallops in a single layer with space between them; sear without moving for 1.5 to 2 minutes until a deep golden crust develops.
05 - Flip scallops and add remaining 1 tablespoon butter to the pan; sear for an additional 1 to 1.5 minutes, basting scallops continuously with melted butter until centers turn opaque.
06 - Transfer scallops to a serving plate, sprinkle with chopped fresh chives or parsley, and serve alongside lemon wedges.

# Expert suggestions:

01 -
  • They're done in five minutes—restaurant-quality elegance without the stress
  • The butter-basted crust tastes indulgent while keeping the inside impossibly tender
  • You'll feel like a real chef when people taste that golden exterior and react with surprise
02 -
  • Wet scallops are your enemy—they'll steam instead of sear. Buy dry-packed scallops and dry them again. This single step is the difference between a golden crust and a rubbery disappointment.
  • Don't move them in the pan. I learned this the hard way by fussing with them and breaking the crust. Trust the process and leave them alone.
  • Scallops cook fast—faster than you think. Overcooked scallops become rubbery and sad. They should still be slightly opaque in the very center when you pull them off the heat. They finish cooking on the plate.
03 -
  • If you want a nuttier flavor, substitute ghee for the butter—it has a higher smoke point and tastes incredible
  • Save that brown butter remaining in the pan and drizzle it over the plated scallops right before serving; it's pure gold flavor-wise

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