Pan seared scallops aren’t on the menu very often – why? Because they’re like $3.00 each! Occassionally we’ll pick a few up to accompany something else. They’re super quick, easy, and delicious.
My husband and I don’t have the same taste in TV. If it was his choice, he’d have the Speed channel on 24/7. Me, I’d rather be watching reality TV (guilty pleasure ok?). The only thing we can compromise on is watching cooking shows, so naturally, that’s usually whats on our TV. My husband picked up this recipe from one of those shows and a few of the techniques he uses from others.
Pan Seared Sea Scallops Recipe
1 1/2 tbsp butter
1 1/2 tbsp high heat cooking oil
First you’ll need to prep the scallops. A lot of scallops have been soaked in liquid to keep them white so they need to be rinsed thoroughly and then dried on a paper towel. To add more flavor, we like to add some checker board sliced to the scallops before they’re seared. Then season with salt and pepper.
Heat a non stick pan over high heat, add the butter and oil. The pan needs to be really hot before you put the scallops in. Place the scallops in the pan – don’t overcrowd them or else you’ll lower the heat of the pan and won’t get the nice sear. Leave the scallops in the pan for to sear about 1 1/2 to 2 minutes (we usually go 2 minutes because we like them a little more done). Don’t move them or you’ll risk not getting that nice brown crust. Then flip and repeat.
The middle of the scallops should still be translucent. It is really easy to overcook scallops so watch them closely, they can get kind of rubbery if they’re cooked too long. They will also get rubbery if you wait too long to serve them so make sure you eat them right away.