Pan Seared Scallops

Pan seared scallops…. One of the easiest recipes you will ever make…. and so quick… literally it takes only a few minutes.

So why pay restaurant prices for something you can easily and quickly make at home?

TIPS

Make sure you lay your scallops out on paper towels.. they need to be dry… otherwise they won’t have that delicious crisp on the outside after cooking.

Use real butter… and olive oil… the addition of the olive oil is a must… it has a higher smoke/burn threshold.. and will temper the butter so it won’t burn at a higher temp.

I know this sounds silly but it’s really important… as you lay the scallops in the pan… do it in an organized way… so when you turn them.. you can turn them in the order they went into the pan…. It’s important because the cooking time is so short.  I lay then in a ring around the edge of the pan and then work inward.

Do not move them around or peek underneath as they cook.. you want them to stay still to get that little bit of crust.

Have the rest of your meal done… table set… these take only 3 minutes… that’s right… only 3 minutes totally… 1 ½ minutes per side.

I hope you try this really easy recipe!

Recipe: Pan Seared Scallops

All you need:

About a pound of sea scallops

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper

Garlic powder

All you need to do:

Melt the butter with the olive oil in a large skillet (12 or 14 inch skillet works best) over high heat.  Do not leave the pan .. you need to watch it… the butter will bubble for about 30 seconds to 1 minute… just as it begins to smoke… quickly add the scallops… do not crowd them.

Cook them for 1 ½ minutes then flip them over using tongs.  Cook for another 1 ½ minutes… they should be done.   They should have a little crust on the outside and be translucent in the center.

Serve immediately.