Perfect Pan Seared Scallops🍽️

Pan-seared scallops are buttery, tender, and have a beautiful golden crust. They’re surprisingly easy to make and perfect for a quick yet elegant meal. With just a few simple ingredients and the right technique, you’ll get restaurant-quality scallops at home in minutes!

Ingredients (Serves 2)

• 8 large sea scallops (dry, fresh, or thawed if frozen)

• 1 tbsp olive oil

• 1 tbsp butter

• Salt & freshly ground black pepper (to taste)

• 1 tsp lemon juice

• 1 tbsp chopped fresh parsley (for garnish, optional)

Instructions

Step 1: Prep the Scallops

1️⃣ Pat the scallops completely dry with paper towels—this is key for a perfect sear!
2️⃣ Remove the small side muscle (if still attached) by gently pulling it off.
3️⃣ Lightly season both sides with salt and pepper.

Step 2: Heat the Pan

1️⃣ Heat a heavy skillet (cast iron, stainless steel or ceramic works best) over medium-high heat.
2️⃣ Add 1 tbsp olive oil and heat until shimmering but not smoking.

Step 3: Sear the Scallops

1️⃣ Place scallops in the pan flat-side down, making sure they don’t touch.
2️⃣ Sear for 1.5 to 2 minutes without moving them—until a deep golden crust forms.
3️⃣ Flip the scallops and add 1 tbsp butter.
4️⃣ Tilt the pan slightly and spoon the melted butter over the scallops for basting.
5️⃣ Cook for 1–2 minutes on the second side until the center is just opaque.

Step 4: Finish & Serve

1️⃣ Remove scallops from the pan and squeeze fresh lemon juice over them.
2️⃣ Sprinkle with chopped parsley for a fresh touch.
3️⃣ Serve immediately

Serving Suggestions

🥦 Over sautéed spinach or asparagus
🍚 With creamy risotto or garlic butter pasta

Pro Tips for Perfect Scallops

✔️ Dry scallops = best sear – Excess moisture prevents browning!
✔️ Hot pan, quick cook – Overcooking makes scallops tough. Aim for medium-rare inside.
✔️ Don’t overcrowd the pan – Too many scallops will steam instead of sear.

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