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Perfect Pan-Seared Scallops

This dish showcases tender, juicy scallops with a beautifully caramelized crust achieved through precise heat control. The key is to sear dry, seasoned scallops in a hot skillet until golden on the outside and just cooked through inside, resulting in a delicate, melt-in-your-mouth texture with a glossy appearance.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dry scallops preferably diver or dry-packed
  • 1 tablespoon kosher salt for seasoning
  • 2 tablespoons grapeseed oil high smoke point oil for searing
  • 1 lemon lemon for fresh juice
  • to taste freshly ground black pepper optional, for seasoning

Equipment

  • Cast-iron skillet
  • Tongs

Method
 

  1. Pat the scallops dry thoroughly with paper towels to remove excess moisture, which helps achieve that perfect sear. Sprinkle generously with kosher salt on all sides.
  2. Place a cast iron skillet on the stove and turn the heat to medium-high. Let it warm for a few minutes until it’s hot enough that a drop of water sizzles immediately upon contact.
  3. Add the grapeseed oil to the hot skillet, swirling it around to coat the bottom evenly. Wait until the oil shimmers and just begins to smoke lightly, indicating it’s ready.
  4. Carefully place the scallops into the skillet, spacing them apart to prevent sticking. You should hear a loud sizzle as they hit the hot oil—this is the sound of an ideal sear.
  5. Let the scallops cook undisturbed for about 1.5 to 2 minutes, watching for a golden-brown crust to form at the edges. They may slightly jiggle but should not move excessively or stick.
  6. Using tongs, gently flip each scallop and cook the other side for another 1.5 to 2 minutes until it develops a similar golden crust. The scallops should be firm yet tender when pressed lightly.
  7. Once both sides are seared and caramelized, squeeze fresh lemon juice over the scallops for brightness. Add freshly ground black pepper if desired, and give the pan a quick shake to distribute the flavors evenly.
  8. Remove the scallops from the skillet and let them rest on a plate for about a minute. This brief pause allows the juices to redistribute, keeping them moist and tender.
  9. Plate the scallops immediately, spooning any pan juices over the top for extra flavor. Garnish with additional herbs or lemon if desired, and serve while hot for the best contrast between crispy crust and delicate interior.

Notes

Ensure scallops are thoroughly dry before searing to achieve a crisp, golden crust. Avoid overcrowding the pan to maintain consistent high heat. Finish with fresh lemon for a bright, balanced flavor.