Basic Pan Seared Scallops
How to cook perfect scallops : Basic pan seared scallops
Servings: 4
Ingredients
Instructions
- Defrost the scallops, rinse lightly, then pat dry between paper towels to get any moisture off of the surface of them.
- Preheat a pan to medium-high heat (ideal temp about 450F (232C)
- Add ghee or desired oil to hot pan (*note: the milk solids in butter will burn at high temperatures, smoke like crazy, and not taste good. Save the butter for basting at the end)
- Season scallops as desired (I prefer just a sprinkle of sea salt)
- Place scallops in hot pan. Do not crowd them. (If needed, cook in batches, wiping the pan surface, and adding new oil for each batch)
- Resist the urge to flip them for 1-2 minutes. Look at the edge of the scallop and you will begin to see it browning. Give a little peek and when browned to your liking, flip the scallops over. Usually the initial side will take 2 1/2 -3 minutes depending on the temperature of your pan.
- Continue to cook scallops for an additional 1-2 minutes. Turn heat down to medium and add butter to pan. Baste scallops with butter until sides are firm and the centers are opaque.
- If using an instant read thermometer to measure doneness, pull scallops from pan when they are approximately 115F and place in a warm plate or bowl and cover until all are cooked. Scallops should carry over to an ideal finished temperature of 130F.
Notes
TIP: Heat the plate you will be serving the scallops on in the microwave for 2 minutes prior to serving. There is nothing worse then cooking a scallop perfectly only to serve it to your guests on a cold plate thus making the scallops cold.