Go Back

Perfectly Seared Scallops

This recipe highlights the art of searing scallops to achieve a beautiful golden crust while maintaining a tender, juicy interior. Using high heat and proper handling, the scallops develop a crispy exterior that contrasts with their delicate, melt-in-your-mouth texture, creating an elegant yet simple dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 inch scallops fresh and thoroughly dried
  • 1 tbsp coarse sea salt for seasoning just before searing
  • 1/2 tsp freshly cracked black pepper or to taste
  • 2 tbsp high-smoke-point oil grapeseed or clarified butter
  • 1 pat butter optional, added at the end for richness
  • 1 lemon lemon cut into wedges for serving

Equipment

  • Heavy skillet (cast iron preferable)
  • Fish spatula or tongs
  • Paper towels
  • Lemon or citrus wedges

Method
 

  1. Start by gently patting the scallops dry with paper towels, ensuring all excess moisture is removed for a perfect sear.
  2. Preheat your heavy skillet over high heat until it’s shimmering hot—this helps create that crispy crust.
  3. While the pan heats, sprinkle the scallops generously with coarse sea salt and freshly cracked black pepper on all sides—this enhances flavor and aids in caramelization.
  4. Add a thin layer of high-smoke-point oil to the hot pan, swirling to coat the surface evenly.
  5. Carefully place the scallops in the pan, spacing them apart to avoid overcrowding—listen for that immediate crackle, a sign the pan is at the right temperature.
  6. Let the scallops sear undisturbed for about 1.5 to 2 minutes, until the underside develops a deep golden-brown crust and you smell a nutty aroma.
  7. Gently flip each scallop using tongs or a fish spatula, and sear the other side for another 1 to 1.5 minutes until opaque and firm but still moist inside.
  8. If desired, add a pat of butter during the last 30 seconds of searing, spooning the melted butter over the scallops for extra richness and shine.
  9. Remove the scallops from the pan and let them rest for about one minute—this helps juices redistribute for maximum tenderness.
  10. Arrange the scallops on a plate, squeeze fresh lemon over them, and serve immediately while the crust is crispy and the inside tender and juicy.

Notes

Patience and proper heat are key to a perfect sear. Ensure scallops are dry before cooking, and resist the urge to move them too early. Finish with lemon for a bright, fresh contrast.