Seared Scallops

Enjoy the delicious aromas of nicely cooked scallops by following this simple recipe. For those who enjoy seafood, these scallops with their golden-brown shell and soft, buttery interior are a lovely treat.

Tasting Notes

The seared scallops boast a delicate sweetness and a buttery texture, complemented by a crispy sear on the outside. The addition of garlic and lemon enhances the overall flavor profile, creating a dish that’s both elegant and satisfying.

Ingredients

• 1 pound fresh sea scallops, patted dry
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tablespoon fresh lemon juice
• Chopped fresh parsley, for garnish

Kitchen Equipment

• Large non-stick skillet
• Tongs
• Paper towels
• Plate

Instructions

1. Prep Scallops: Ensure scallops are dry by patting them with paper towels. Season both sides with salt and pepper.
2. Heat Skillet: Place a large non-stick skillet over medium-high heat. Add olive oil and butter, allowing it to melt and get hot.
3. Sear Scallops: Carefully add scallops to the hot skillet, making sure not to overcrowd them. Sear for 1.5 to 2 minutes on each side until a golden-brown crust forms. Use tongs to flip them.
4. Add Garlic: In the last minute of cooking, add minced garlic to the skillet, allowing it to become fragrant but not burnt.
5. Finish with Lemon Juice: Drizzle fresh lemon juice over the scallops, giving them a final toss in the pan for an extra burst of flavor.
6. Garnish and Serve: Transfer the seared scallops to a plate, garnish with chopped parsley, and serve immediately.

Pro Tips

• Ensure the scallops are dry before cooking to achieve a better sear.
• Use a hot skillet to create a golden-brown crust while keeping the interior tender.
• Be mindful not to overcook the scallops to maintain their delicate texture.

Variations

• Bacon-Wrapped Scallops: Wrap each scallop with a slice of bacon before searing for a smoky twist.
• Herb-infused Butter: Add chopped herbs like thyme or rosemary to the butter for an extra layer of flavor.

FAQs