A simple recipe for pan seared scallops. Simply seasoned with salt, pepper and garlic, then seared in butter and olive oil, these seared scallops are a delicacy.
Seared scallops are so delicious, and very easy to make.
Some types of meat and seafood are so innately delicious, the only real requirement from the cook is not to ruin them by overcooking.
Sweet, succulent and meaty, I find that scallops need very little added flavor. Simply sprinkle the scallops with salt, pepper and a little garlic powder, sear in butter and olive oil to form a nice crust, and serve.
I like to serve seared scallops on a bed of mashed cauliflower. Sometimes I serve them as an appetizer, but I often serve seared scallops as an entree.
- 1 lb. wild caught sea scallops (about 15 scallops)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Rinse the scallops and pat dry with paper towels. Sprinkle with kosher salt, pepper and garlic powder.
- Heat the butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, about 3 minutes.
- Add the scallops, making sure they don't touch each other.
- Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature, as measured by an instant-read thermometer (make sure it doesn't touch the skillet) to reach 115 degrees F. When fully cooked, the inside should be white and moist. Serve immediately.