The Perfect Seared Scallops
Enjoy these incredible scallops at the comfort of your own home!
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Servings: 1
Ingredients
- Scallops your choice on kind. I chose jumbo sea scallops because they were on sale
- 1/2 tbsp Butter for every 4 jumbo scallops
- 1/2 tbsp Olive Oil for every 4 jumbo scallops
- Kosher Salt
- Pepper
Instructions
- There is a fibrous muscle on the side of the scallop that needs to be removed. It’s really easy to spot and you just pull it right off. Part of the reason I never cooked scallops was because I was worried about this step. I was totally freaked out about it for some reason. Trust me, after doing it once, I feel like an idiot because it’s that easy. It peels off like a sticker.
- Rinse the scallop in cold water and pat dry with paper towels. I let mine sit for a few minutes and then pat them again. You want them to be totally dry.
- Generously top scallops with salt and pepper on both sides.
- In a pan, heat up the butter and oil over high heat. Once you see a little smoke, your oil/butter is ready. This happens fast so watch it! The second you see smoke, you need to get them in the pan.
- Using tongs, arrange the scallops in the pan and once you place them down, DO NOT TOUCH THEM! This is how you get your perfect seared scallops. After a minute and a half, take your tongs and flip them (in the same order you put them down). Again, don’t touch them.
- Wait another minute and a half and remove from pan with tongs.