Seared Scallops

• 12 large sea scallops (about 1.5 pounds)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh parsley (optional)

Steps

1. 1 Pat scallops dry with paper towels and season both sides with salt and pepper.
2. 2 Heat a large skillet over medium-high heat. Add olive oil.
3. 3 Once oil shimmers, add scallops without crowding the pan. Sear for 2-3 minutes per side until golden brown.
4. 4 Add butter to the pan during the last minute of cooking, spooning it over the scallops.
5. 5 Transfer scallops to a plate and sprinkle with parsley if using.

Nutrition

Tips

• Ensure scallops are completely dry before cooking to achieve a perfect sear.
• Don't overcrowd the pan to avoid steaming instead of searing.
• For extra flavor, deglaze the pan with a splash of white wine and drizzle over the scallops.
• Scallops are done when they are opaque and firm to the touch.
• Always use a meat thermometer to check if unsure; scallops should reach 120°F for medium-rare.

Storage

Best served immediately. If storing, keep in the fridge for up to 1 day. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with a side of garlic mashed potatoes.
• Pair with a fresh arugula salad.
• Add a squeeze of lemon for brightness.
• Accompany with steamed asparagus or green beans.

FAQ