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Perfect Pan-Seared Scallops

This dish features tender scallops seared to a crisp, golden crust in a hot skillet, highlighting their natural sweetness with a smoky, caramelized exterior. The key techniques involve thorough drying, high heat searing, and butter basting to achieve a beautiful crust and juicy interior. Finished with a squeeze of fresh lemon, the scallops boast a delicate, luxurious texture and vibrant flavor.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 12 pieces fresh scallops preferably dry-packed
  • 1 teaspoon sea salt for seasoning
  • ½ teaspoon freshly ground black pepper for flavor
  • 2 tablespoons high-smoke-point oil grapeseed or clarified butter
  • 1 tablespoon unsalted butter for basting
  • 1 lemon lemon for zest and juice
  • 2 sprigs fresh thyme or parsley optional, for aroma

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Small spoon
  • Paper towels

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which is key for a good sear.
  2. Season each scallop generously with sea salt and freshly ground black pepper, ensuring all sides are coated evenly.
  3. Place a heavy skillet over medium-high heat and add the high-smoke-point oil. Wait until the oil shimmers and starts to smoke slightly.
  4. Carefully add the scallops to the hot pan, making sure to leave space between each to prevent overcrowding. Sear without moving for 2-3 minutes until the edges turn a deep golden brown and caramelized.
  5. Use tongs to flip each scallop gently, then add a tablespoon of butter and a sprig of herbs to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for about 30 seconds, enhancing flavor and moisture.
  6. Cook the scallops for another 1-2 minutes until they are opaque through the center but still tender, with a beautifully crisp crust.
  7. Remove the scallops from the pan and transfer to a serving plate. Squeeze fresh lemon juice over them and zest the lemon for brightness.
  8. Finish with an additional sprinkle of herbs if desired, and serve immediately while the crust is crispy and the interior tender.