Description
This Pan-Seared Scallops recipe delivers golden, buttery scallops with a perfect crust, featuring an optional garlic and lemon zest infusion for an extra burst of flavor. Ideal for an elegant yet quick seafood dish that impresses with restaurant-worthy results.
Ingredients
Scale
Scallops
- 2 lbs fresh sea scallops (patted dry)
Cooking Fat
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
Seasonings
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 1–2 teaspoons garlic (finely minced, optional twist)
- Zest of 1 lemon (optional, for extra brightness)
Garnish & Serving
- Fresh lemon wedges, for serving
- Fresh herbs (like thyme, chives, or parsley), for garnish
Instructions
- Prep Scallops: Remove the side muscle if present. Pat the scallops dry thoroughly with paper towels; this step is crucial for achieving a good sear and caramelization.
- Heat Pan: In a large skillet, preferably cast iron, heat olive oil and 2 tablespoons of butter over medium-high heat until hot and shimmering but not smoking.
- Sear: Season the scallops evenly with flaky sea salt and freshly ground black pepper. Place them carefully in the pan without overcrowding, allowing space between each scallop. Sear for 2 to 3 minutes on each side, or until a beautiful golden crust develops and the scallops release easily from the pan.
- Optional Flavor Boost: During the last minute of cooking, add the finely minced garlic and lemon zest to the skillet. Spoon the melted, infused butter over the scallops continuously to enhance their flavor with aromatic notes.
- Serve: Remove the scallops from heat and transfer to serving plates. Drizzle the remaining pan sauce over them, garnish with fresh herbs, and serve immediately with lemon wedges for squeezing.
Notes
- Patting scallops dry is essential to prevent steaming and achieve a perfect sear.
- Do not overcrowd the skillet to ensure even cooking and browning.
- Use a heavy-bottom skillet like cast iron for optimal heat retention and crust formation.
- For a variation, add a splash of white wine or a sprinkle of chili flakes along with the garlic and lemon zest.
- Serve immediately to enjoy scallops at their peak tenderness and flavor.
