Pan-Seared Scallops
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Pan-Seared Scallops
Pan-seared scallops are a restaurant move that takes 15 minutes at home. The secret is a dry surface and a hot pan, which build a deep golden crust in about 90 seconds per side. This recipe serves four as a starter or two as a main. Buy dry-packed scallops if you can, since they sear far better than wet-packed.
Ingredients
- 1 pound large sea scallops (about 16), dry-packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Directions
- Remove the small side muscle from each scallop if attached. Pat the scallops very dry with paper towels and season with salt and pepper.
- Heat the oil in a stainless or cast-iron skillet over medium-high until it just begins to smoke.
- Add the scallops in a single layer without crowding. Sear undisturbed for 90 seconds, until a golden crust forms.
- Flip the scallops, add the butter and garlic, and cook 60 to 90 seconds more, basting with the foaming butter.
- Remove from the heat, stir the lemon juice and parsley into the pan butter, and spoon it over the scallops to serve.
Tips and variations
- Dry scallops are everything. Pat them dry, then let them sit on a paper towel for a few minutes before searing.
- Use dry-packed scallops, not wet-packed. Wet-packed scallops are soaked in solution and release water that prevents browning.
- Do not move the scallops while the crust forms. Let them sear undisturbed for the full 90 seconds.
- Cook in batches if needed. A crowded pan steams the scallops instead of searing them.
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Common questions
- How do you get a good sear on scallops
- Start with dry scallops, a hot pan, and a thin film of oil. Do not move them until a golden crust forms, about 90 seconds.
- What are dry-packed scallops
- Scallops sold without a preservative soak. They brown beautifully, while wet-packed scallops release liquid and steam in the pan.
- How long do scallops take to cook
- About 90 seconds per side. They are done when golden outside and just opaque in the center. Overcooking turns them tough.
- Why are my scallops rubbery
- They were likely overcooked or wet when they hit the pan. Dry them well and pull them as soon as the centers turn opaque.
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