Tuesday, August 5, 2014


Pan Seared Sea Scallops is one of my favorite dishes in the world. It's practically the only thing I ever order at restaurants (yes, I'm an expensive date). 

But it wasn't until recently that I started making these little suckers at home. They just seemed so intimidating with their perfect brown crust and delicate texture. 

So I did some research (ehemm, watched a few YouTube videos) and I discovered that they are actually very easy to make. And not to mention, quick! Right now, at this very moment, you are only 4 minutes away from a gourmet scallop dinner.

Additionally, one of my favorite parts about scallops is their versatility. Depending on your mood, you can pair it with a sweet corn salsa, some wilted greens, or a garlicky cream sauce. Scallops have the ability to morph into whatever "flavor theme" you're looking for.

Just thinking about these tender Pan Seared Sea Scallops is making my mouth water!

Serving size: 5 scallops
Calories: 175 calories

  • 1/2 pound, or about 10 sea scallops (unless you're making this dish for more than 2 people, you really don't need more than that)
  • 2 Tablespoons salt
  • 2 Tablespoons pepper
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil (or canola, vegetable, peanut, sunflower oil)
  1. Lay a few paper towels on a a plate and place your scallops on top. Dab the scallops dry. Dry scallops are crucial for achieving a perfect pan-sear. If the scallops aren't dry, they'll just slip around in the pan like a, well, like a wet fish!
  2. Season the scallops heavily with salt and pepper. Scallops are super absorbent and will soak the seasonings right up!
  3. Put the butter and the oil in a pan and heat it on the stove on high heat (about an 8) until the butter has melted.
  4. Place your scallops in the pan. It is VERY important that you do not cook more than 3 or 4 scallops at a time. Otherwise, you will overcrowd the pan and won't get a pretty brown sear.
  5. Once the scallops are in the pan DO NOT move them. If you touch them you will disturb the searing process.
  6. Set a timer and cook the scallops for 2 minutes. 
  7. When the time is up, flip the scallops to the other side and set the timer for 90 seconds.
  8. When the timer goes off again, remove the scallops from the pan and plate them.
  9. Clean out your pan (once it's cooled) and repeat the process until you've cooked all your scallops!

Make sure your scallops are very dry by laying them on paper towels until the excess water is soaked up.

Heavily season your scallops with salt and pepper!

Set your timer and let the scallops sear on one side for 2 minutes. Don't touch them!

When the timer goes off, flip them and sear on the other side for 90 seconds.

Clean out your pan in between batches of scallops. Remember, only cook 3 or 4 at a time!

Plate your scallops and enjoy these tender, mouth-watering beauties!

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