Perfect Pan Seared Scallops
The secret to perfect sea scallops are quickly searing them in a blazing hot cast iron pan and basting with butter. Dinner is ready in 15 minutes!
Servings: 4 servings
- 1.5 lbs jumbo scallops, wet or dry-packed
- salt and pepper, to taste
- 1½ tbsp olive or vegetable oil
- 1½ tbsp butter
- 4 slices lemon, optional garnish
- 2 tsp Italian parsley, chopped, optional garnish
Prepare scallops by removing side muscle, rinsing and patting dry. Resting for 15 minutes on paper towels. Once dry, sprinkle with salt and pepper. Heat a heavy bottom pan and add olive oil. Heat until very hot but not smoking.
Carefully add dry scallops in a single layer and do not crowd.
Sear undisturbed for 1½-2 minutes, until golden brown. Scallops should release easily from the pan. If not, let them cook a little longer.
Turn each scallop over with metal tongs or spatula. Reduce heat to medium and add butter.
Using a large spoon baste the scallops with the melted butter and cook for about 60-90 seconds further. The center side of the scallops should be opaque.
Remove scallops from the pan and set aside. Add lemon slices and sear on each side for about 30-45 seconds.
Add lemon to plate as a garnish. If desired, drizzle the butter from the pan and top of scallops and sprinkle with chopped parsley. Serve.