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Perfect Pan-Seared Scallops

This dish features large, dry scallops seared in a hot pan until they develop a beautiful caramelized crust, with a tender, almost buttery interior. The key is precise heat control and patience, resulting in a dish that’s both elegant and quick to prepare, with a crispy exterior and juicy inside. Finished with a squeeze of lemon and a quick pan sauce, it’s a restaurant-quality treat made simple.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Modern
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large sea scallops preferably dry and fresh
  • 1 teaspoon sea salt for seasoning
  • 1 tablespoon neutral oil grapeseed or refined canola oil
  • 1 tablespoon unsalted butter for finishing
  • 1 lemon lemon for squeezing and zest

Equipment

  • Heavy skillet or stainless steel pan
  • Tongs or spatula
  • Paper towels
  • Lemon or citrus squeezer

Method
 

  1. Use paper towels to thoroughly pat the scallops dry on all sides to remove excess moisture, which helps achieve a good sear. Set aside.
  2. Place your heavy skillet over medium-high heat and add a tablespoon of neutral oil. Let the oil heat until it shimmers and you can hear a faint crackle—this means it's ready.
  3. Generously season each scallop on all sides with sea salt, pressing lightly to help the salt adhere. Carefully place the scallops in the hot pan, laying them away from you to avoid splatters.
  4. Let the scallops cook without moving them for about 2 minutes, watching for a deep golden-brown crust to form underneath. You’ll hear a satisfying crackle as they sear.
  5. Carefully flip each scallop using tongs or a spatula, and cook for another 1-2 minutes until the second side is also golden and the scallops are opaque and firm to the touch.
  6. Remove the scallops from the pan and let them rest briefly on a warm plate. Meanwhile, add a tablespoon of butter to the pan and squeeze in fresh lemon juice, swirling to create a quick, glossy pan sauce.
  7. Drizzle the warm pan sauce over the scallops, and squeeze additional lemon juice for brightness. Serve immediately while the crust is crispy and the interior tender.