Description
This professionally tested recipe will yield pan seared scallops with a perfectly golden brown crust every time. If you have a special occasion, these garlic butter scallops with lemon fit the bill perfectly! They are golden brown and crisp on the outside and tender and sweet on the inside- just like a fine dining restaurant!
Ingredients
- 2 tablespoons high-heat cooking oil such as avocado oil, grape seed oil or organic canola oil
- 1 pound dry sea scallops, foot removed, patted dry (see tip)
- 1/2 teaspoon coarse kosher salt
- Freshly ground pepper to taste
- 2 tablespoons unsalted butter, room temperature
- 1 clove garlic, finely chopped
- Freshly chopped parsley and lemon wedges for serving
Instructions
- Heat oil in a heavy-bottomed skillet over high heat.
- While skillet heats pat the scallops dry again with a paper towel and sprinkle all over with salt and pepper.
- When the pan is hot and the oil is shimmering and just barely beginning to smoke, carefully lay the scallops, one by one, flat-side-down, into the hot oil leaving space around each one. Sear undisturbed until the bottom is browned and the scallops are starting to turn opaque along the edges of the bottom, 2 to 4 minutes. *See important tips below.
- Carefully flip over the scallops onto the second side using a thin slotted spatula. Let cook on the second side until the scallops are just barely opaque, up the sides and the bottoms are browned, 1 to 3 minutes.
- Remove the scallops to a plate and cover with foil. Add the butter to the skillet, let melt and immediately add in the garlic, stirring constantly. Pour over the scallops and serve with parsley and lemon wedges.
Notes
Tip: Scallops have a “foot” which is a tough muscle that is easily pulled from them before you cook them. The foot is slightly opaque white, flat and about the size of a pea.
Tip: *Do not overcrowd the pan- it is better to do two batches. Sometimes if the skillet is not quite hot enough or if the heat is uneven, some of the scallops may weep and let off juice. If this happens, rotate the pan so that the heat is more evenly distributed across the skillet. Flip those that are sizzling in the hot oil and browned on the bottom, but let any that are simmering in their juices get up to a higher temp, another 30 seconds or so. Then flip them. Usually this will give them enough time to brown up nicely.
Tip: * If any scallop sticks, let it continue cooking for 1 minute or until they release from the pan.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 3 to 4 scallops
- Calories: 214
- Fat: 14 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 17 g