Searing scallops is super simple, and super fast! They are one of my mom’s favorite foods so I make them a lot and I always get a bit of a laugh when I watch cooking shows because they always seem to mess them up! Here are a few easy tricks to perfect scallops:
First you want to make sure you pat the scallops dry! Use a paper towel and get them as dry as humanly possible otherwise they will steam and will not get a good crust. This is the most important step!
The scallops have a side muscle which you can eat, but they don’t have a great texture. So just pinch the side of the scallop and remove it.
Make sure your skillet is HOT!
MAKES 4 SERVINGS OF SCALLOPS
1 lb. large scallops
Salt (I use Pink Himalayan)
Freshly ground black pepper
1 tbsp. olive oil or avocado oil
2 tbsp. butter, cut into pieces
2 tbsp. freshly chopped parsley
Lemon wedges, for serving
In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops.
Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter.
Now make a super simple pan sauce. Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges. That’s it!