Monday, May 2, 2011

Pan Seared Scallops

Here is the seafood equivalent of my pan-seared Filet Mignon recipe. This is fast, simple and very tasty. For this recipe, you will need large sea scallops (approximately 12 per pound), not small bay scallops (approximately 50 per pound). Before you shop, check out my "Scallop Buying Guide": This recipe serves 4.

16 large sea scallops (use only the "fresh/dry" variety*)
Kosher salt and fresh ground pepper
2 tablespoons of vegetable oil
2 tablespoons of butter
Lemon wedges


  1. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in either a cast iron pan (preferred) or 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat-side down, and cook, without moving, until well browned, about 4 minutes.
  2. Add 1 tablespoon butter to skillet. Using tongs, flip scallops; continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to one side) until sides of scallops are firm and centers are opaque, about 4 minutes. Transfer scallops to large plate and tent loosely with foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. Serve immediately with lemon wedges or sauce.

    Wine pairing: Chardonnay

    *If you only have wet scallops available, follow these steps. Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature 10 minutes while towels absorb moisture.

No comments:

Post a Comment