Seared Scallops


Scallops are so easy and delicious to make; taking very little time to cook for a fantastic quick dinner. I used a grille pan to sear my scallops; my personal favorite is Le Creuset.  You can use a regular pan. I soaked the scallops in lemon juice and garlic for a hint of a lemony garlic flavor. 

1 to 1 1/4 pounds dry sea scallops, approximately 16

juice of one lemon

2 cloves of garlic, minced

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper

Rinse scallops with cold water and thoroughly pat dry. Place in a bowl and pour lemon juice over scallops. Add garlic. Let set for minutes then drain discarding the lemon juice and garlic. Pat dry again.

Add the butter and oil to a 12 to 14-inch saute pan or ridged grill pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.



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