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Perfect Pan Seared Scallops

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These pan-seared scallops develop a rich golden crust in minutes and stay tender and juicy inside. A quick lemon-butter or garlic-herb finish makes them elegant and full of flavor.

Ingredients

1 pound dry sea scallops (about 12 large scallops)

2 tablespoons neutral high-heat oil (avocado, grapeseed, or canola)

Salt and freshly ground black pepper, to taste

1 tablespoon all-purpose flour (optional, for light coating)

2 tablespoons unsalted butter

2 cloves garlic, minced

1 tablespoon chopped fresh basil, parsley, or thyme

1 lemon, juiced (plus wedges for serving)

Instructions

  1. Remove the side muscle from scallops if present. Pat them very dry using paper towels.
  2. If using, lightly dust scallops with flour and season both sides with salt and pepper.
  3. Heat a skillet over medium-high to high heat. Add oil and wait until it shimmers or just begins to smoke.
  4. Place scallops in the skillet without crowding. Sear undisturbed for 2–3 minutes until a deep golden crust forms.
  5. Flip scallops and cook for another 1–2 minutes until opaque and just firm to the touch.
  6. Lower heat to medium, add butter, garlic, and herbs. Baste scallops with the melted butter for about 30 seconds.
  7. Remove scallops from the pan. Stir lemon juice into the butter to form a quick sauce.
  8. Spoon sauce over scallops and serve with lemon wedges.

Notes

Use lemon butter instead of garlic butter for a lighter flavor.

Add white wine or capers to the pan sauce for richness.

Substitute fresh herbs with dried if necessary.

Make them gluten-free by skipping the flour.

Store leftovers in an airtight container for up to 3 days.

Reheat gently to maintain tenderness or enjoy cold in salads.

Nutrition

Find it online: https://yumntasty.com/perfect-pan-seared-scallops/