They’re ready in just minutes, and you can serve them as an appetizer or as the main course. Some types of meat and seafood are innately delicious. The only real requirement from the cook is not to ruin them by overcooking. This is true for baked salmon, lamb chops, and definitely scallops. Seared scallops are delicious and surprisingly easy to make. I almost always have a bag of them in my freezer. When I don’t feel like making baked scallops, it’s easy to defrost them overnight, then quickly pan-fry them in some butter and olive oil.
Ingredients
You’ll only need a few simple ingredients to make this tasty scallop recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Sea scallops: Make sure you use large sea scallops and not small bay scallops. Seasonings: Kosher salt, black pepper, and garlic powder. If using fine salt, you might want to reduce the amount you use. Fats for cooking: Unsalted butter and olive oil. Both have great flavor, and the addition of oil helps to prevent the milk solids in the butter from browning too much.
Instructions
It’s very easy to sea scallops! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to rinse the scallops. Then pat them dry with paper towels. Now, sprinkle the scallops with kosher salt, black pepper, and garlic powder. Next, combine the butter and the olive oil in a large, heavy skillet, and heat them over medium-high heat. A cast-iron skillet works well in this recipe. Add the scallops to the skillet in a single layer. You want them to develop a nice crust, so make sure they don’t touch each other. Cook the scallops until fully cooked and a beautiful brown crust forms on both sides, about 3 minutes per side.
Expert tip
Sea scallops are bigger and meatier than bay scallops. I prefer to use them in this recipe because while they still require a short cooking time, you can cook them long enough to form a nice flavorful crust.
Frequently asked questions
Variations
One way to vary this recipe is to use a different fat for cooking the scallops. You could use ghee, for example, or bacon grease. You can also add seasonings. Good candidates include dried thyme and just a pinch of cayenne.
Serving suggestions
I like to serve these scallops on a bed of mashed cauliflower, to soak up the yummy cooking juices. They are also good with microwave asparagus. Sometimes I serve them as an appetizer. But I often serve them as an entree. They are so “meaty” and satisfying!
Storing leftovers
Leftovers keep for up to 3 days in the fridge, in an airtight container, although they’re not as good as freshly cooked. Gently reheat them, covered, in a 50% power microwave.
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