Crispy Tender Scallops (Print)
Golden scallops, crisp on the edges, buttery and lightly seasoned—the perfect bite from the sea.
# Ingredients:
→ Main stuff
01 -
1 tablespoon butter
02 -
1 tablespoon good olive oil
03 -
0.25 teaspoon fresh ground black pepper
04 -
0.5 teaspoon kosher salt
05 -
450g scallops, fresh, thawed or patted dry
# Steps:
01 -
Scoop those scallops onto a plate. Toss the butter into your hot pan, swirl it so it melts and grabs the tasty brown bits. Drizzle all that melted buttery goodness over your scallops. Don’t wait—eat them right away.
02 -
Use tongs or a spatula to gently turn them over. If you feel one’s stuck, let it cook for a bit longer until it lets go. Cook the second side for 2-3 more minutes, until both sides are golden and the middle turns from shiny to opaque.
03 -
Drop one scallop in to check for a tasty sizzle. If it sounds right, set the rest in so they don’t touch. Let them cook undisturbed for about 2 minutes.
04 -
Warm up a big stainless steel pan on medium-high. Add your olive oil and let it get nice and hot.
05 -
Pat the scallops really dry with paper towels. Sprinkle both sides with salt and black pepper.
# Notes:
01 -
Make sure your pan's hot before you start, or the scallops won’t brown and will stick.