Easy Scallops Recipes Pan Seared

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SIMPLY SEARED SCALLOPS

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

SIMPLE SEARED SCALLOPS

Steps:

• Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
• Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
• Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.

PAN SEARED SCALLOPS

Steps:

• Pat the scallops dry with paper towels and sprinkle with salt and pepper. Heat a large stainless skillet. Warm the olive oil over medium-high heat.
• Add one scallop to the pan and make sure it sizzles when it touches the pan. Add the remaining scallops to the pan in a single layer and avoid allowing them to touch. Cook the scallops without touching them for about 2 minutes, then use tongs or a spatula to turn them over. If a scallop doesn't release easily, allow it to cook a few more seconds until it does.
• Cook the scallops without touching for 2-3 minutes on the second side. When the scallops are golden and lightly browned on top and bottom and opaque through the sides, they're done.
• When the scallops have finished cooking, remove them to a plate. Add the butter to the skillet, swirl to melt and scrape up any browned bits of flavor. Drizzle the butter over the scallops. Serve immediately while still warm.

PAN SEARED SCALLOPS RECIPE

Steps:

• Pat your scallops dry with a paper towel. Sprinkle them with sea salt and black pepper. I like to keep the spices to a minimum on this so that the flavor of the scallops is the star.
• Bring a cast iron skillet (or frying pan) to medium heat. I preheat my cast iron skillet for 2-3 minutes.
• Add butter and olive oil and wait for the fat to start to bubble. This is important for getting the browned crust/sear on the outside of the scallops
• Add scallops to the pan and cook for 2 minutes per side. You should only flip the scallops once. Remove the pan from the heat so that the scallops do not continue to cook. Serve immediately.

PAN SEARED SCALLOPS

Steps:

• Roll scallops in bread crumbs.
• Put olive oil and butter in a large skillet; stir and heat until hot.
• Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
• Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
• Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.