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Perfect Pan-Seared Scallops

This dish features large, dry scallops seared to a golden-brown crust using high heat and moisture control. The key ingredients—fresh scallops, high-smoke-point oil, and a splash of lemon—combine to create a tender, juicy interior with a crisp exterior. The final presentation is elegant, with a glossy finish and vibrant garnish, perfect for a quick yet impressive meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces fresh scallops preferably dry and firm
  • 1 teaspoon flaky sea salt for seasoning
  • ½ teaspoon freshly cracked black pepper to taste
  • 1 tablespoon high-smoke-point oil grapeseed or canola
  • 1 lemon lemon for squeezing and garnish
  • 1 small pat butter optional, for finishing
  • as needed fresh herbs chives or parsley, optional

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Paper towels
  • Spatula
  • Lemon

Method
 

  1. Pat the scallops completely dry with paper towels until no moisture remains. This step is crucial for achieving a perfect sear.
  2. Sprinkle each scallop generously with flaky sea salt and freshly cracked black pepper on both sides, enhancing their natural flavor.
  3. Heat your heavy skillet over medium-high heat until shimmering hot, about 2 minutes. Add the oil, swirling to coat the bottom evenly.
  4. Carefully place the scallops into the hot pan, spacing them apart. You should hear an immediate sizzle; let them sear undisturbed for about 2-3 minutes until a golden-brown crust forms.
  5. Flip each scallop gently using tongs or a spatula. Cook for another 1-2 minutes until the other side is equally golden and the scallops become opaque at the center.
  6. Optional: During the last 30 seconds, add a small pat of butter to the pan and swirl it around to coat the scallops, adding richness and shine.
  7. Transfer the scallops to a plate lined with paper towels to drain excess oil and rest for about 1 minute. This helps retain their juices and finish cooking.
  8. Squeeze fresh lemon over the scallops and garnish with chopped herbs if desired. Serve immediately while the exterior is crispy and the interior tender.

Notes

Ensure scallops are thoroughly dried before searing for the best crust. Do not overcrowd the pan to prevent steaming. Finish with a squeeze of lemon for brightness.