HomeCOOKINGPan Seared Scallops – Leite's Culinaria

Pan Seared Scallops – Leite’s Culinaria

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The key to those pan-seared scallops in butter is to cook dinner them in a scorching skillet with ripplingly-hot oil and sometimes baste them with butter. That’s it. Easy, fast, and spectacular. Twenty minutes from fridge to desk.

A skillet filled with pan seared scallops cooked in butter

Look no additional for the best way to make completely seared scallops that end up completely golden brown on the floor, ever so barely wobbly on the within, and sweetly supple by means of and thru.–David Leite


Why Our Testers Beloved This

Our testers cherished these straightforward seared scallops a lot that they have been scrapping dinner reservations simply to remain house and luxuriate in them. Sure, they’re that good. They cherished that they have been straightforward to make, and the completed scallops have been “completely cooked, with a pleasant, crisp crust.”

Rita R. mentioned it finest. “These scallops are straightforward and scrumptious. What extra can one ask from a easy Sunday dinner? This was my first time making seafood from starting to finish, and I’ve to say, it’s undoubtedly a recipe I’ll make once more.”

Notes on Components

  • Scallops–Use contemporary sea scallops for this recipe, and pat them utterly dry earlier than searing to get a golden crust. Soggy scallops will steam not sear.
  • Oil–Use a neutral-flavored oil with a excessive smoke level. You’ll be utilizing the oil to sear the scallops initially earlier than basting them in butter, so that you don’t need the oil to smoke and switch bitter whereas the scallops are searing. Canola, vegetable, delicate olive oil, refined sunflower, or safflower oil are all good decisions.

Methods to Make This Recipe

  1. Dry the scallops. Use a dish towel or paper towel to dry the scallops totally. Season with salt and pepper.
  2. Warmth the oil in a skillet till highly regarded. Add the scallops and sear, with out touching them, till golden brown on the underside.
  3. Scale back the warmth and flip the scallops. Toss within the butter and cook dinner, basting with the butter, till the scallops are simply cooked by means of.

What sort of pan is finest for cooking scallops?

A cast-iron skillet. Little doubt. The sturdy steel not solely retains warmth effectively, nevertheless it additionally heats evenly.

That ends in the attractive golden brown sear that we so covet on our scallops, pan-seared hen, pork chops, steaks, and extra. You’ll typically see recipes name for nonstick skillets to sear meals to keep away from sticking. However they’re product of flimsier metals, which suggests they conduct warmth much less effectively, ergo a much less beautiful sear.

How do you forestall scallops from sticking to the skillet?

The key to stopping scallops (or any protein) from sticking is persistence. Slightly than nudge and poke them, worrying about them sticking, belief that after they’re correctly seared, they’ll launch from the skillet. In the event that they don’t, then it’s not prepared but.

Strive once more in a couple of moments. When it’s had sufficient time, it’ll let go. Belief me.

What’s the distinction between bay scallops and sea scallops?

Sea scallops are bigger and have a meatier texture than bay scallops, which are typically smaller, sweeter, and extra tender. Sea scallops are perfect for grilling or pan-searing. Save the bay scallops for including to straightforward pasta dishes, like this straightforward spaghetti with scallops.

Lemon-brown butter variation

To make a lemon-brown butter model of this recipe, cook dinner the scallops as directed however serve with this sauce on the facet: Cook dinner 2 tablespoons of unsalted butter in a small saucepan over medium warmth, tilting the saucepan continually, till the butter turns golden brown and has a nutty aroma, 3 to 4 minutes. Add 1 minced small shallot and cook dinner till aromatic, about 30 seconds. Take away the pan from the warmth and stir in 2 teaspoons minced flat-leaf parsley leaves, 1/4 teaspoon minced thyme leaves, and 1 teaspoon contemporary lemon juice. Season with salt and pepper to style.

Extra nice scallop recipes

☞ In case you make this recipe, or any dish on LC, think about leaving a overview, a star score, and your finest photograph within the feedback beneath. I like listening to from you.–David

Pan Seared Scallops

A skillet filled with pan seared scallops cooked in butter

The key to those pan-seared scallops in butter is to cook dinner them in a scorching skillet with ripplingly-hot oil and sometimes baste them with butter. That is it. Easy, fast, and spectacular. Twenty minutes from fridge to desk.

Prep 10 minutes

Cook dinner 5 minutes

Complete 15 minutes

  • Place the scallops on a big plate or rimmed baking sheet lined with a clear dish towel or a number of paper towels. Place one other clear dish towel or stack of paper towels on high of the scallops and gently press to blot any liquid. Let the scallops relaxation at room temperature for 10 minutes so the towels take in any extra moisture.

  • Simply earlier than cooking, season the scallops with salt and pepper. Warmth the oil in a big cast-iron skillet over medium-high warmth till scorching and nearly however not fairly smoking.

  • Add the scallops to the skillet in a single layer, ideally across the perimeter of the skillet and with out crowding them. Cook dinner, with out touching the scallops, till they’re magnificently golden brown on the underside, 1 1/2 to 2 minutes.

  • Scale back the warmth to medium and, utilizing tongs, flip the scallops. (If the scallops follow the skillet, simply allow them to be nonetheless for an additional second; they’re simply not able to be turned but. After they’re prepared, they will let go.)

    For the love of all issues good, do not use a plastic spatula to flip sea scallops.. Tongs are finest however a brilliant skinny steel spatula—, a flexible versatile spatula—additionally works fairly effectively.

  • Add the butter to the skillet and use a big spoon to baste the scallops with melted butter as you proceed to cook dinner the scallops till the perimeters and facilities are opaque, 60 to 90 seconds extra, relying on the scale. Use tongs to switch the scallops to plates or platters as quickly as every is finished.

  • Serve instantly with the lemon wedges.

  1. Lemon brown butter variation–Cook dinner the scallops as directed however serve with this sauce on the facet: Cook dinner 2 tablespoons unsalted butter in a small saucepan over medium warmth, tilting the saucepan continually, till the butter turns golden brown and has a nutty aroma, 3 to 4 minutes. Add 1 minced small shallot and cook dinner till aromatic, about 30 seconds. Take away the pan from the warmth and stir in 2 teaspoons minced flat-leaf parsley leaves, 1/4 teaspoon minced thyme leaves, and 1 teaspoon contemporary lemon juice. Season with salt and pepper to style.
  2. Dietary–This recipe is appropriate for gluten-free diets.

Serving: 1portionEnergy: 194kcal (10%)Carbohydrates: 9g (3%)Protein: 21g (42%)Fats: 8g (12%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 1gLdl cholesterol: 60mg (20%)Sodium: 668mg (29%)Potassium: 398mg (11%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 13IUVitamin C: 19mg (23%)Calcium: 20mg (2%)Iron: 1mg (6%)

#leitesculinaria on Instagram In case you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We’d like to see your creations on Instagram, Fb, and Twitter.

Recipe Testers’ Evaluations

#leitesculinaria on Instagram In case you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We might like to see your creations on Instagram, Fb, and Twitter.



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