A quick and easy recipe for restaurant-quality pan-seared scallops.
PRO TIP: The key to getting that perfect golden-brown crust is making sure the scallops are completely dry before cooking. To do this, line a plate or rimmed baking sheet with paper towels, place scallops on top and cover with more paper towels, then press gently to blot liquid. Let scallops sit at room temperature for about 10 minutes to allow the paper towels to absorb any extra moisture.
- 8 large, dry-packed sea scallops (about 1 pound), tendons removed and patted dry
- 1 tablespoon EVOO (extra-virgin olive oil), divided
- 1 tablepsoon unsalted butter
- Salt and freshly ground black pepper
To remove the tendons from the scallops, peel away the hard, crescent-shaped tendon and discard. After patting dry with paper towels, score them on one side with a sharp knife.
In a large skillet over high heat, add the EVOO and butter. Meanwhile, season the scallops all over with salt and pepper. Once the EVOO and butter begin to bubble, gently add the scallops to the skillet, scored side down. Sear scallops, without moving, about 1 ½ minutes; using tongs, flip and continue cooking, again without moving, until browned and caramelized, about 1½ minutes more (you’ll know they’re cooking through when the sides of scallops are firm and centers are opaque). Serve immediately.