Perfectly Pan Seared Scallops
It is difficult to find dry sea scallops. Typically, stores stock wet (bright white in color rather than pinkish). So often, we don’t get a good sear and a wonderful, golden crust. Many recipes call for dusting with flour to cheat the technique. Flour isn’t needed!
Just two simple steps: rinse & dry your scallops; work in batches. Don’t crowd the skillet or they will poach in their own liquid.
- 1 - 1 1/2 lbs sea scallops
- 2 t butter
- 2 t olive oil
- Salt & pepper to taste
- Line a baking sheet with paper towel. Rinse your scallops thoroughly. Place on paper towel. Top with another sheet of towel. Gently press and allow them to sit and dry for 10 mins.
- Season scallops with salt & pepper.
- Heat a large skillet (12-14 inches) over high heat. Add the butter and olive oil and heat until butter is just browning.
- Add 1/2 the scallops and make sure they are not touching. Cook 1 1/2 min per side. Set aside. Make second batch.
- Serve immediately.