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Perfect Pan-Seared Scallops

This dish showcases the art of searing scallops to achieve a crisp, caramelized crust with a tender, melt-in-your-mouth interior. Using high heat, careful timing, and sensory cues, you'll create a beautifully golden exterior while maintaining the delicate texture inside. The final dish is visually appealing and bursting with rich, buttery flavor accented by bright lemon notes.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2
Course: Main Course
Cuisine: French, Seafood
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 12 piece sea scallops preferably dry, fresh, with a pearl-like sheen
  • 1 teaspoon sea salt for seasoning
  • 1 tablespoon grapeseed or avocado oil high smoke point oil for searing
  • 1 pat unsalted butter for basting and richness
  • 1 lemon lemon for fresh juice
  • to taste freshly cracked black pepper for finishing

Equipment

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

Method
 

  1. Pat the scallops dry thoroughly with paper towels, removing any excess moisture and side muscles. Lightly season all sides with sea salt.
  2. Preheat your heavy skillet over medium-high heat until it’s just starting to shimmer, and add the grapeseed or avocado oil, swirling to coat the surface evenly.
  3. Carefully place the scallops in the hot pan, spacing them apart to prevent overcrowding. You should hear a lively sizzle as they hit the pan.
  4. Let the scallops sear undisturbed for about 2 minutes, watching for the edges to turn a deep golden brown and a caramel aroma to develop.
  5. Use tongs to flip each scallop carefully and continue cooking for another 1.5 to 2 minutes. During the last 30 seconds, add a small knob of butter to the pan and spoon the melted butter over the scallops to baste them, enhancing flavor and shine.
  6. Check that the scallops have developed a deep golden crust and feel firm but still tender when gently pressed. The center should be opaque, not raw.
  7. Remove the scallops from the pan and place them on a paper towel-lined plate to rest for about one minute. Squeeze fresh lemon juice over them just before serving for a bright, zesty finish.
  8. Finish with freshly cracked black pepper, then serve immediately while hot for the perfect crispy exterior and tender inside.