Pan Seared Scallops
This pan-seared scallops recipe delivers perfectly golden, tender scallops in just 10 minutes. With a simple seasoning and a quick sear in butter and olive oil, you’ll have a restaurant-quality dish in no time.
Servings: 1 serving
Equipment
Ingredients
- 5 large sea scallops (4 to 5-ounces)
- ⅛ teaspoon kosher salt -divided
- ⅛ teaspoon freshly ground black pepper -divided
- ½ tablespoon olive oil
- ½ tablespoon salted butter
Instructions
- Prep the Scallops: Place them on a paper towel-lined plate, pat dry, and season one side with half the salt and pepper.
- Heat the Pan: Warm a small skillet over medium-high heat for 30 seconds. Add olive oil and heat until shimmering.
- Sear the First Side: Place the scallops in the pan, seasoned side down. Cook for 2 minutes without moving until golden brown.
- Flip and Finish Cooking: Season the other side with the remaining salt and pepper. Flip only when they release easily from the pan. Pro Tip: If they stick, wait a little longer—they will release when ready.
- Add Butter and Cook: Melt butter in the pan and cook for another 60 to 90 seconds until the center is opaque.
- Serve: Remove with tongs and serve immediately.
Notes
- Pat Dry: Moisture prevents browning, so dry the scallops thoroughly before cooking.
- Preheat the Pan: A hot pan ensures a golden sear.
- Avoid Overcrowding: Space them out to prevent steaming.
- Flip Once: Let them form a crust before flipping for even browning.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 2g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 635mg | Potassium: 156mg | Vitamin A: 177IU | Calcium: 6mg | Iron: 1mg
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