Pan Seared Scallops

 

Enjoy pan seared scallops at home. It’s easy once you know the secret.

Restaurant Style At Home

Ever wondered why you could try to duplicate the restaurant at home but the never came out quite right?  There’s two secrets.

First secret is clarified butter.  The second is you leave the pan on a high heat and do NOT move them around and not crowding the pan.

There are several good tutorials on making clarified butter on line.  Here’s a good video on one from Allrecipes.com

It’s best here to use a non-stick pan, and I’d recommend the newer ceramic-based coatings because they can take high heat where Teflon cannot.

The Recipe

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Pan Seared Scallops

Ever wondered why you could try to duplicate the restaurant at home but the never came out quite right?  There’s two secrets.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Seafood

Cuisine: American

Keyword: scallops

Servings: 2

Calories: 333kcal

Author: Judith Hannemann

Ingredients

• 8 oz sea scallops
• 2 tbsp olive oil
• 2 tbsp clarified butter
• coarse sea salt

Instructions

• Soak scallops in a bowl of cold water for about 5 minutes. This gets rid of the milky preservative that is usually used. Drain and dry scallops very well. Sprinkle with coarse salt.
• Heat non-stick pan, and the larger the better. For 8 oz, I recommend at least a 10-inch if not 12-inch skillet. Add olive oil and clarified butter over medium to high heat until the oil/butter just begins to smoke.
• Add the scallops, salt side down, with plenty of room between each. DO NOT MOVE THE THEM. Let them sear for about 3-5 minutes or until you can see a nice deep golden brown around the bottom edges.
• At this point, you may lift them with tongs to see how well they have seared. If they are nicely seared, turn and cook for about HALF the time. Scallops should be slightly underdone, and you should see a translucent band in the center; they continue cooking after they are removed from the heat and the key here is not to overcook them. They should feel slightly spongy to the touch.
• Plate and serve drizzling with the oil/butter that remained in the pan.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 4g | Protein: 14g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 445mg | Potassium: 232mg | Calcium: 7mg | Iron: 1mg

Pan Seared Scallops

Pan Seared Scallops

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