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Perfectly Seared Scallops

This dish features scallops seared to a golden brown on the outside while remaining tender and juicy inside. The key techniques involve dry patting, high-heat searing, and butter-basting to develop a crispy exterior and a delicate, melt-in-your-mouth interior. The final appearance is a beautifully caramelized crust with a glistening, tender interior that’s full of flavor.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pound fresh scallops preferably dry-packed with good briny aroma
  • 1 teaspoon sea salt for seasoning just before searing
  • ½ teaspoon freshly ground black pepper add just before searing
  • 2 tablespoons high-smoke-point oil such as grapeseed or clarified butter
  • 2 tablespoons unsalted butter for basting
  • 1 lemon lemon zest and juice for brightness
  • optional fresh herbs (thyme or parsley) for finishing

Equipment

  • Heavy skillet
  • Tongs
  • Paper towels
  • Small spoon

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp sear. Let them sit out for about 10 minutes if refrigerated.
  2. Sprinkle the scallops generously with sea salt and freshly ground black pepper just before cooking. This enhances flavor and helps draw out moisture for better browning.
  3. Heat your heavy skillet over medium-high heat until it’s just about to smoke. Add the high-smoke-point oil, swirling to coat the bottom evenly.
  4. Carefully place the scallops in the hot pan, spacing them apart. You should hear a lively crackling sound as they hit the pan, signaling that the crust will start forming.
  5. Let the scallops sear undisturbed for about 2 minutes until the underside develops a deep golden-brown crust. Use tongs to gently lift one to check the color.
  6. Flip each scallop carefully using tongs or a small spatula. Add the butter and lemon zest to the pan, then tilt the skillet to spoon the melting butter over the scallops—this basting adds flavor and shine.
  7. Cook the scallops for another 1-2 minutes until the second side is also golden and the scallops feel firm but still slightly springy when pressed. The interior should be tender and juicy.
  8. Remove the scallops from the pan and let them rest for about 1 minute on a warm plate. This allows the juices to redistribute for maximum tenderness.
  9. Squeeze fresh lemon juice over the scallops and drizzle with any remaining butter and herbs if using. Serve immediately to enjoy the crispy exterior and tender interior.

Notes

Make sure to dry the scallops thoroughly and avoid overcrowding the pan to get that perfect caramelized crust. Resting briefly after cooking helps retain their juicy texture.