Perfectly Crispy Pan-Seared Scallops
These scallops feature a deliciously crisp exterior and a buttery, melt-in-your-mouth center, making them perfect for any occasion.
Ingredients
Main ingredients
- 1 pound fresh scallops Opt for dry scallops if possible.
- 2 tablespoons unsalted butter Divided into two tablespoons for cooking.
- 1 tablespoon olive oil For frying.
- Sea salt, to taste Final pinch of salt can enhance flavor.
- Freshly ground black pepper, to taste
- Fresh lemon wedges For serving.
Instructions
Preparation
- Ensure your scallops are completely dry by patting them with a paper towel.
- Season both sides of the scallops generously with sea salt and freshly ground black pepper.
Cooking
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter melts and bubbles slightly.
- Carefully place the scallops in the hot pan, leaving space between them to avoid overcrowding. Cook undisturbed for about 2-3 minutes until a golden crust forms.
- Using tongs, gently flip the scallops over, add the remaining tablespoon of butter to the pan, and baste the scallops as they cook for another 2-3 minutes until just opaque in the center.
- Remove the scallops from the pan and serve immediately with a squeeze of fresh lemon.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.