Here’s a simple and delicious way to cook scallops, highlighting their natural sweetness and tender texture 🐚
🥂 Seared Scallops
Ingredients (serves 2)
- 12 large sea scallops
- Salt and black pepper, to taste
- 1–2 tablespoons olive oil or unsalted butter
- 1 clove garlic, minced (optional)
- 1 tablespoon fresh lemon juice
- Optional garnish: chopped parsley or microgreens
Instructions
- Prepare the scallops
- Pat scallops dry with paper towels (removes excess moisture for better sear).
- Season both sides lightly with salt and pepper.
- Heat the pan
- Use a heavy skillet or cast-iron pan. Heat over medium-high heat until very hot.
- Add olive oil or butter.
- Sear the scallops
- Place scallops in the pan without crowding.
- Cook 2–3 minutes per side, until a golden crust forms.
- Flip only once—overcooking makes them rubbery.
- Add flavor
- During the last 30 seconds, add minced garlic (if using) and a squeeze of lemon juice.
- Spoon the melted butter or pan juices over scallops.
- Serve
- Plate immediately, garnished with parsley.
- Serve over pasta, rice, or a fresh salad.
💡 Tips
- Make sure scallops are completely dry before searing—moisture prevents browning.
- Don’t overcrowd the pan; cook in batches if needed.
- Pair with a white wine sauce or a light citrus vinaigrette for extra elegance.
I can also give a garlic butter baked scallops recipe or a scallop stir-fry version with vegetables if you want a different style. Do you want one of those?
