Pan-Seared Scallops Recipe

Sea scallops: Large, fresh sea scallops are the star of this dish, providing a tender and flavorful base.

Olive oil: Used for searing the scallops to create a golden crust.

Butter: Added at the end of cooking to baste the scallops and enhance their flavor.

Salt: Seasons the scallops and enhances their natural taste.

Freshly ground black pepper: Adds a touch of heat and depth to the scallops.

To achieve a perfect sear on your scallops, make sure they are thoroughly dry before seasoning. Any excess moisture can cause them to steam rather than sear, preventing that desirable golden crust. Additionally, avoid overcrowding the skillet; this ensures even cooking and allows each scallop to develop a beautiful, caramelized exterior.

• large sea scallops - Substitute with jumbo shrimp: Jumbo shrimp have a similar texture and can be seared to achieve a comparable flavor profile.

• large sea scallops - Substitute with king oyster mushrooms: When sliced into rounds, king oyster mushrooms mimic the texture of scallops and absorb flavors well.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for searing.

• olive oil - Substitute with avocado oil: Avocado oil also has a high smoke point and provides a mild, buttery flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point than butter and imparts a rich, nutty flavor.

• butter - Substitute with coconut oil: Coconut oil can be used for its high smoke point and slightly sweet flavor, though it will alter the taste profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.

• salt - Substitute with seaweed flakes: Seaweed flakes can provide a salty taste along with a hint of oceanic flavor, complementing seafood dishes.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, often used in seafood dishes.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, suitable for those who enjoy a spicier dish.

• Allow the scallops to cool to room temperature before storing. This prevents condensation, which can make them soggy.
• Place the scallops in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the scallops within 2 days. For longer storage, freezing is recommended.
• To freeze, arrange the scallops in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen scallops to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the scallops in the refrigerator overnight. Avoid microwaving as it can alter the texture.
• Reheat gently in a skillet over low heat with a bit of olive oil or butter to maintain their delicate texture and flavor.

• Preheat your oven to 275°F (135°C). Place the scallops on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Use a skillet to reheat. Heat a small amount of olive oil over medium heat. Add the scallops and cook for about 1-2 minutes on each side, just until warmed through. Be careful not to overcook them.

• For a quick microwave method, place the scallops on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking frequently to avoid overcooking.

• Steam the scallops by placing them in a steamer basket over simmering water. Cover and steam for about 2-3 minutes or until heated through. This method helps retain moisture and prevents the scallops from becoming rubbery.

• If you have a sous-vide machine, set it to 130°F (54°C). Place the scallops in a vacuum-sealed bag and immerse them in the water bath for about 15 minutes. This method ensures even reheating without overcooking.

• Skillet: A flat-bottomed pan used for searing the scallops to achieve a golden crust.

• Paper towels: Used to pat the scallops dry, ensuring they sear properly without excess moisture.

• Tongs: Handy for flipping the scallops without damaging their delicate texture.

• Measuring spoons: Used to measure the olive oil and butter accurately.

• Spatula: Useful for basting the scallops with melted butter during the last minute of cooking.

• Salt grinder: For freshly ground salt to season the scallops.

• Pepper mill: For freshly ground black pepper to season the scallops.

• Serving plate: To transfer the cooked scallops for immediate serving.

Pat dry the scallops: Ensure the scallops are thoroughly dried with paper towels to achieve a perfect sear quickly.

Preheat the skillet: Heat the olive oil in the skillet before adding the scallops to save cooking time and get a golden crust faster.

Use a large skillet: Avoid overcrowding by using a large skillet, allowing even cooking and reducing the need for multiple batches.

Season in advance: Season the scallops with salt and pepper while the skillet heats up to streamline the process.

Melt butter separately: Melt the butter in a small pan and add it to the skillet during the last minute to save time.