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Perfectly Seared Scallops

This dish features large, dry scallops cooked with high heat to develop a golden, caramelized crust while remaining tender inside. The key techniques include thorough drying, precise timing, and controlled heat to achieve a crispy exterior and juicy interior, resulting in an elegant, restaurant-quality seafood experience.
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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

Ingredients
  

  • 1 lb scallops preferably dry, large sea scallops
  • 1 tbsp high-smoke-point oil such as canola or grapeseed oil
  • to taste flaky sea salt sprinkle just before searing
  • to taste freshly cracked black pepper add after searing
  • 1 pat lemon for squeezing fresh juice
  • 1 small knob butter optional, added at the end for richness

Equipment

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

Method
 

  1. Pat the scallops thoroughly dry with paper towels, especially on the side that will contact the pan—this step is essential for a good sear.
  2. Sprinkle the scallops generously with flaky sea salt and freshly cracked black pepper just before cooking—this enhances flavor and helps form a crust.
  3. Heat your heavy skillet over medium-high heat until it’s shimmering and just starting to smoke—this ensures the perfect sear.
  4. Add a tablespoon of high-smoke-point oil, swirling to coat the pan evenly. Wait until it crackles and shimmers, indicating it's hot enough.
  5. Gently place the scallops into the pan, spaced apart, and let them sear without moving for about 2 minutes—watch for a deep golden crust forming.
  6. Use tongs to flip each scallop carefully, then cook for another 1-2 minutes until opaque and firm when pressed gently—look for a caramelized exterior and tender interior.
  7. During the last 30 seconds of cooking, add a small knob of butter to the pan, tilting it to spoon melted butter over the scallops—this adds richness and aroma. Watch for a nutty smell and slight foam.
  8. Remove the scallops from the pan and place them on a plate. Rest for 1-2 minutes—this helps keep them juicy and tender inside.
  9. Squeeze fresh lemon juice over the scallops for a bright, zesty finish, then serve immediately to enjoy their crispy exterior and tender inside.