Seared Scallops – How to cook scallops perfectly with a golden brown crust

Learn how to make Seared Scallops with a perfectly aureate embrown crust, just like at the restaurants ! They ’ re incredibly simple to make at home and a lot cheaper than dining out .
Scallops are on most decent restaurant menus these days, and for good reason. a far as seafood goes, I would take scallops over anything .
Pan Seared Scallops - In Cast Iron Skillet

While I love runt, cancer, fish, and lobster, seared scallops are the king of my seafood universe !
Their gently sweet flavor and that caramelized crust they get when seared in a super blistering pan…oh, faint. not to mention, they ’ ra truly low-maintenance compared to lobster and gripe .
What ’ s funny to me about scallops is a set of people only order them at restaurants because they ’ re besides intimidate to make them at home .
This is punch-drunk !
Scallops are one of the easiest things you can make at home.
Sea Scallops - Pan Seared in Cast Iron Skillet
I actually cooked scallop quite a sting during my operation recovery because they take 10 minutes to make, they ’ ra super satiate ( it ’ s like a big musket ball of protein ), and most importantly, they ’ re mighty delightful .
I besides love that you just pick them up from the memory and don ’ t have to do any homework with them, away from seasoning with salt and pepper .
Pan Seared and Caramelized Sea Scallops in Black Cast Iron

so before we get cooking, let ’ s talk about buy scallops .

Where to buy scallops:

You want to buy scallops wherever they sell them “dry.”
I ’ ve noticed more and more grocery stores labeling their scallops as either wet or dry, which I actually appreciate because I used to have to ask .

  • A wet scallop has been soaked in a preservative phosphate solution. This makes the scallop absorb more water, and when you cook them, they kind of shrivel a bit and don’t brown as well because of that extra liquid. The phosphate solution also gives the scallop an off flavor, and they’re usually not as fresh.
  • A dry scallop has not been treated with any chemicals additives or solutions. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure flavor.

If possible, you always want to buy dry scallops.
The foremost matter you want to do when you ’ ra searing anything is to pat the outside dry with a composition towel. I do this when I make Pan Seared Steaks besides .
Patting Scallops Dry With Paper Towel
future, sprinkle the scallops with sea salt and black pepper :
Sprinkling Sea Scallops with Salt
following catch a frying pan, preferably cast-iron. Cast iron pans are my darling for searing because they retain hotness thus well and preheat nicely .
Heat up the frying pan until it ’ sulfur actually hot, and add some senior high school smoke point oil :
Adding Cooking Oil Fat to Cast Iron Skillet
drop in your scallops, and make indisputable to give them enough space in the pan so they ’ ra not steaming each other .
This is when I season the early side with salt and pepper :
Sprinkling Sea Scallops with Salt in Skillet
Sear the scallops for about 2 minutes on the first slope, then add a small chuck of butter to the pan while the early side finishes cooking, to flavor the scallops :
Cooking Scallops in Cast Iron with Butter Melting
once the the scallops are done cook, serve immediately, and make indisputable to transfer them to another cup of tea for serving. The cast iron retains heat and will continue cooking the scallop unless you take them out .

What goes with seared scallops?

I like serving them with something light, like a salad .
here is the Salad class of my recipe index for ideas, but the Mexican Corn Salad goes actually well in especial, a well as this Arugula Zucchini Salad .
I besides have a recipe for Seared Scallops with Bacon Jam and Basil, which is a flavorful compliment to the scallop !
How long will scallops keep in the fridge? Two days soap. When they ’ ra fresh, they have a sweetness ocean smell, and when they start to spoil they will take on a icky fish smack .
Can scallops be reheated? Yes, but you have to be careful not to cook them far. Heat until they ’ re just ardent enough to eat. I do this in the microwave at half heat .
Pan Seared Scallops In Cast Iron Skillet

Seared Scallops

Learn how to make seared scallops with a perfectly golden brown crust, just like at the restaurants! 

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For the Scallops:

  • 1/2 pound dry ocean scallops
  • salt
  • pepper
  • 1 tbsp

    gamey smoke point anoint like ghee, avocado oil, etc .

  • 2 tbsp butter

Ideas for What to Serve with Scallops (optional):

  • Zucchini Salad
  • Cilantro Lime Cauliflower Rice
  • Zucchini Fritters


  • Preheat a draw iron frying pan over medium high hotness .
  • In the meanwhile, pat the scallop very dry with a newspaper towel. Sprinkle the sea scallops with salt and pepper, to season .
  • When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.

  • Cook the scallops for 2 minutes, making certain not to move them or touch them at all .
  • Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more moment, basting the scallops with the butter .
  • Remove the scallops from the pan and serve !


















Saturated Fat:











nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes .


Main Course



author :Joanne Ozug

reservoir :
Category : Culinary

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