A simple recipe for pan seared scallops. Simply seasoned with salt, pepper and garlic, then seared in butter and olive oil, they are a delicacy.
Seared scallops are healthy and delicious, and they are also 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. This is true for baked salmon, for lamb chops, and definitely for seared scallops.
What is the best way to cook scallops?
I don’t know that there is one, really! Seared scallops are wonderful because searing them forms a lovely crust on their outside. But baked scallops are wonderful too. The butter parmesan sauce is phenomenal. And broiled scallops are amazing, especially with the parmesan coating. I love all of these recipes equally and make them often.
However you choose to cook them, make sure that scallops are fully cooked (meaning their centers reach 115 degrees F). Undercooked scallops are not safe to eat.
What sauce goes with scallops?
Sweet, succulent and meaty, I actually find that scallops need very little added flavor. Simply sprinkle them with salt, pepper and a little garlic powder, sear in butter and olive oil to form a nice crust, and serve. They don’t really need a sauce to taste good.
How to serve seared scallops?
As you can see in the photos, I like to serve seared scallops on a bed of mashed cauliflower, to soak up the yummy cooking juices. Sometimes I serve them as an appetizer. But I often serve them as an entree. They are so “meaty” and satisfying!
What to do with leftover seared scallops?
Leftovers keep for up to 3 days in the fridge, although they’re not as good as freshly cooked. Gently reheat them in a 50% power microwave.
Seared Scallops
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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