Pan-Seared Scallops (2024)

Yield: Serves 4
Time: 3 minutes 30 seconds cooking

We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. If using wet scallops, soak them in a solution of 1quart cold water, 1/4cup lemon juice, and 2tablespoons salt for 30minutes before proceeding with step1, and do not season with salt in step 2. To remove the tendons from the scallops, simply peel away the small, rough textured crescent-shaped tendon and discard.

Ingredients

1 1/2 pounds large sea scallops, tendons removed
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Lemon wedges or Orange-Lime Vinaigrette (recipe follows)

Directions

1. Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10minutes while towels absorb moisture.

2. Sprinkle scallops on both sides with salt and pepper. Heat 1tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2to 2minutes.

3. Add 1tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1side) until sides of scallops are firm and centers are opaque, 30to 90seconds longer (remove smaller scallops as they finish cooking). Transfer scallops to large plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. Serve immediately with lemon wedges orvinaigrette.

Orange-Lime Vinaigrette

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FAQs

Are pan-seared scallops fully cooked? ›

When you cook pan seared scallops, they are only cooked at a high temperature for around 90 seconds. Though this does give them a nice brown on the outside, they are still creamy and essentially raw on the inside. In fact, most restaurants will leave the center of scallops totally raw to improve the flavor.

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How do you tell if pan seared scallops are done? ›

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

What is the best oil for pan searing scallops? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

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How do you sear scallops without overcooking them? ›

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.