Seared Scallops

Pan-seared sea scallops with a lemon-brown butter pan sauce. Simple, yet so delicious. A restaurant treat you can easily make at home, and quick, too.

📝 Ingredients

• 1 pound sea scallops ((preferably dry packed, defrosted))
• Diamond kosher salt
• Freshly ground pepper
• Canola oil or other neutral oil
• 1 Tbsp. Unsalted butter
• 2 small chopped shallot ((optional))
• 1 Tbsp. chopped Italian parsley
• 1/2 lemon

👨‍🍳 Instructions

1. 1Prep the scallops by rinsing under cold water and removing the side connector muscle. Place the scallops on a paper towel-lined baking sheet or plate and pat dry with more paper towels.
2. 2Preheat a large skillet over high heat with enough oil to just coat the bottom of the pan.
3. 3While the pan heats, season the scallops on all sides with salt and pepper.
4. 4When the oil just starts to smoke, carefully place the scallops presentation side down in the skillet and sear for about 2 minutes, or until golden brown.
5. 5Turn the scallops to the second side with a fish spatula (or spoon). Reduce the heat to medium-low and add the butter and optional shallot.
6. 6Using a spoon, baste the melted butter over the scallops while they finish cooking for about 1 to 1 1/2 more minutes. Cook to 115° F internal temperature, which will continue to rise by 10 to 15° as they were cooked in a high heat pan, to a perfect 125° F.
7. 7Finish with fresh parsley and a squeeze from half a lemon and immediately remove from the skillet from the stove (to stop the cooking) and serve with the lemon-butter pan sauce.