Pan Seared Scallops Butter

Nothing beats bringing restaurant-worthy pan seared scallops to your own kitchen table They cook up in just minutes and the result is tender seafood with a golden crust that rivals any fine dining experience

I vividly remember the first time I cooked these for my parents and their reaction made this dish a regular celebration staple

Ingredients

• Scallops: A pound of fresh dry scallops delivers the best flavor and texture Look for large sea scallops that smell clean and sweet
• Kosher salt: Essential for drawing out moisture and seasoning the scallops evenly
• Freshly ground black pepper: Adds subtle warmth and depth Always grind fresh if possible
• Olive oil: Choose a high quality extra virgin oil for that slight fruity note and good searing power
• Butter: Adds rich finishing flavor and helps to create a nutty syrupy sauce when melted in the pan

Step-by-Step Instructions

Pat the Scallops Dry:

Lay your scallops out on paper towels and gently press the tops with a second paper towel Dry scallops develop that all important golden crust You may need to do this twice if they are extra moist

Season the Scallops:

Sprinkle both sides of each scallop with kosher salt and black pepper Use gentle fingers so the delicate flesh does not tear

Heat the Pan:

Place a large stainless skillet over medium high heat for at least two minutes then pour in the olive oil The oil should shimmer but not smoke This helps avoid sticking later

Sear the Scallops:

Drop one scallop in to check if it sizzles Add the rest in a single layer leaving a little space around each Do not move them at all for about two minutes The scallops will naturally release from the pan when they are ready to flip If not give them a few more seconds

Flip and Finish Cooking:

Using tongs or a spatula turn each scallop over with care Sear the second side for two to three more minutes Look for a richly golden surface and the centers turning just opaque Scallops overcook quickly so watch closely

Make the Pan Butter Sauce:

Once the scallops leave the pan add butter letting it melt as you swirl and scrape up any flavorful bits These browned bits form a quick pan sauce Drizzle the melted butter right over your plated scallops and serve at once

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When I was learning to cook I realized that nothing beats the taste of a perfectly caramelized scallop The sizzle as they hit the pan always brings back memories of my grandmother who loved simple seafood dishes most

Storage Tips

If you have leftovers store scallops in a covered container in the refrigerator for up to two days Reheat gently in a nonstick skillet over low heat with a splash of water or butter Never microwave as that can turn them rubbery

Ingredient Substitutions

If you cannot find high quality scallops try using shrimp and follow the same searing method For extra flavor you can infuse the butter with a smashed garlic clove or a sprinkle of fresh chopped herbs like parsley or tarragon

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Serving Suggestions

Serve your scallops over a bed of creamy risotto herbed mashed potatoes or a light salad with citrus to balance the richness For a gourmet touch drizzle with a squeeze of lemon and a sprinkle of fresh chives or microgreens

Cultural Context

Pan seared scallops are a classic in French and Italian coastal cuisine They are prized for both their delicate texture and their versatility Chefs often highlight scallops in minimalist recipes to let their natural sweetness take center stage

Recipe Questions & Answers

→ How do I achieve a golden crust on scallops?

Pat scallops very dry before seasoning, and use a hot, lightly oiled skillet. Let them sear undisturbed for best browning.

→ Can I use frozen scallops?

Yes. Thaw them overnight in the fridge and pat dry very thoroughly before cooking to prevent excess moisture.

→ Why add butter after searing?

Adding butter after searing creates a flavorful sauce from the browned bits in the pan and adds rich finish.

→ How do I know when scallops are done?

Scallops turn opaque and a light golden color on each side. They should feel just firm, not rubbery.

→ What’s the best way to serve seared scallops?

Serve immediately while hot, perhaps over a simple salad, with crusty bread, or alongside seasonal vegetables.