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Swell Fed FamilyGOOD FOOD FOR THE WHOLE CREW

Dinner · From Adam's kitchen

Pan-Seared Scallops

Restaurant-style seared scallops at home in under 20 minutes. The secret is a bone-dry scallop and a hot pan, then leaving them alone.

  • High-protein
  • Gluten-free
  • Dairy-free
Serves
4
Skill
Easy
Prep
10 min
Cook
6 min
Total
25 min

Method

  1. Prep the scallops

    If you can, buy “dry” scallops (not treated with preservatives). They brown much better than “wet” scallops. Remove the small, tough side muscle from each scallop if it is still attached. It peels right off.

  2. Dry the scallops (10 min)

    Place the scallops on a paper towel, sprinkle with salt, cover with another paper towel, and refrigerate for 10 minutes.

    WhyMoisture is the enemy of a good sear. Wet scallops steam and turn pale.

  3. Heat the pan (2-3 min)

    Heat the pan over medium heat, then add the olive oil.

    Ready whenThe oil shimmers and moves easily around the pan. If it smokes, it is too hot, so pull it off the heat for a moment.

  4. Sear side one (2-3 min)

    Pat the scallops dry once more, add pepper, and place them in the pan with space between each. Do not move them.

    Ready whenThey release easily from the pan and the bottom has a deep golden crust.

  5. Flip and finish (1-2 min)

    Flip, squeeze lemon over the top, and cook 1-2 minutes more.

    Ready whenThe sides look opaque all the way up and the scallops feel firm but springy. They should reach 145°F.

    WhyOvercooked scallops turn rubbery. Take them off as soon as they are done.

Make it cheffy

Butter baste

How

After flipping, add 1 tbsp butter to the pan. Tilt the pan slightly and spoon the foaming butter over the scallops for 30-60 seconds.

Why

The butter adds a nutty richness and helps the tops cook evenly.

Swaps

  • Scallops stuck to the pan? They are not ready to flip yet. Wait 30 seconds and try again.
  • Pale, no crust? The pan was not hot enough, or the scallops were wet. Cook in smaller batches.

Make ahead & storage

Make ahead

Best fresh.

Storage

Keep leftovers in the fridge. Eat them cold, or warm gently so they do not turn rubbery.

Macros per serving

Estimate
Calories
about 125
Protein
about 14 g
Carbs
about 4 g
Fat
about 6 g

Per serving, based on 4 servings and 1 lb of sea scallops.

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