Learn how easy it is to make a few pan seared scallops with a golden crust and melt-in-your-mouth texture. An elegant dish yet so easy to make! Perfect for a special occasion or any day of the week. Ready in minutes!
Place the scallops on a paper towel lined plate and thoroughly pat dry with a paper or cloth towel. Season one side of the scallops with half of the salt and half of the black pepper.
Heat a small 6.5-inch skillet over medium-high heat for about 30 seconds. When the pan is hot, add the olive oil. When the oil is hot and shimmery, carefully place the scallops, seasoned side down, into the pan without overcrowding. Cook, without touching the scallops until they are golden brown on the bottom, 2 minutes.
Season the second side of the scallops with the remaining salt and pepper. Using tongs, flip the scallops over. If the scallops stick to the skillet, they're not ready to be turned yet. Leave them for another moment or two. When they are ready to be turned, they will let go of the pan.
Add the butter to the skillet and cook until the sides and centers of the scallops are opaque, 60 to 90 seconds more, depending on the size of the scallops.
Use tongs to transfer the scallops to a plate and enjoy immediately.
Notes
Expert Tips
Ensure scallops are dry before searing to achieve a good crust.
Preheat your pan before adding scallops to ensure a golden-brown sear.
Avoid overcrowding the pan to keep scallops from steaming.