Seared Scallops Recipe

Scallops are a unique little something that are SO easy to cook, but, so easy to mess up. I need to concede I messed up a couple of clumps myself once upon a time (it resembled eating elastic!), yet with their powerful sticker price, I immediately made it my central goal to gain proficiency with the way in to a totally burned scallop. What’s more, by great, I mean a scallop with a tasty covering and an inside so delicate it fundamentally liquefies in your mouth. That is perfection!The beneficial thing about this entire post is that totally burned scallops are simple as 1-2-3. I completely was going to type “simple as pie”, however ya know, these little folks are such a great amount of simpler than that entire circumstance 😉

The principal thing you need to do is ensure you have great quality scallops. I know they’re expensive, yet I believe that in case you’re going to invest the exertion – particularly with fish – newness and quality are consistently key. So get as well as can be expected.

When you’ve chosen your scallops, you should simply pat them dry, sprinkle them well with salt and pepper (newly ground is consistently the best!), and hurl them in a buttered hot skillet.

Seared Scallops

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Recipe by bakerbynatureCourse: DinnerCuisine: AmericanDifficulty: Easy


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For a seafood supper tonight, try Alton Brown’s foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.


  • 1 pound sea scallops, patted dry

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • Freshly ground sea salt

  • Freshly ground black pepper

  • Lemon for squeezing, optional


  • Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.
  • Add the butter and oil to a large saute pan over high heat.
  • Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side – not touching them at all while they’re searing. The scallops should have a nice golden crust on each side and be translucent in the center. Serve right away!!!


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