Pan Seared Sea Scallops

 

 

 

 

 

 

 

 

 

 

 

  

 Sea scallops can be one of those delicacies that can either turn out perfect or into a complete disaster. If you sear them at just the right temperature for just the right amount of time, you will get a sweet and delicate dish to remember. This was my dinner tonight and they were perfect. Just the right amount of sear on the outside and so buttery, sweet, and tender on the inside.

Pan Seared Sea Scallops 

1 dozen fresh, large sea scallops
3 tablespoons butter
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Place a skillet on the stove over medium high heat. Add the 3 tablespoons of butter and one teaspoon of olive oil in the middle of the melted butter. Roll butter and oil around pan to coat until its melted and foamy.

 

Place the large sea scallops on a clean plate and pat as dry as you can with paper towels. 

 

 

 

 

 

 

 

 

 

 

 

 Take off the little side muscle flap if they have not already been removed. Just pull it off the side and throw it away.

 

 

 

 

 

 

 

 

 

 

Season both sides with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

Place the scallops, one at a time into the hot skillet. Sauté the scallops for a 2 minutes on each side until they become golden brown- make sure not to overcook them. 

 

 

 

 

 

 

 

 

 

 

Your goal is to get a quick sear on each side but timing is of essence here.  Do not overcook them or they will be rubbery.

 

They are opaque when cooked. 

  

 

 Cook the remaining scallops until done. Remove from heat and place on a serving plate. Squeeze some fresh lemon on each scallop.

 

  Garnish with sliced lemons.

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