Restaurant-Quality, Pan-Seared Scallops At Home

April 7, 2020
Pan-seared, restaurant-quality scallops at home by JC Phelps of JCP Eats, A Southern Kentucky Food, Travel, and Lifestyle Blog

Hey, y’all.

I have a confession: this was my first time preparing scallops at home.

If you know me, you’ll be surprised by this. I love scallops; in fact, they are one of my go-to dishes at restaurants. I think that’s why I had never tried making them at home — they are a treat for a night out. But, after making them, I’m kicking myself in the rear. Why? Because they are SO easy to prepare!

While there are a few specific rules to follow, the process is very simple — you’ll be surprised at just how quickly you can make restaurant-quality scallops in the comfort of your own home!

Helpful Tips:

  1. Whether you are purchasing your scallops fresh or frozen, you must pat them dry. This is vital to obtaining the perfect sear. Pat the outside – liberally – with a paper towel.
  2. If you purchase scallops that have a small bit of muscle still attached, remove it before cooking.
  3. Do not crowd the scallops in your pan; scallops need a few inches of space around them. Otherwise, they’ll steam and fail to sear well.

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Pan-Seared Scallops

Ingredients:

Jumbo Sea Scallops

Kosher Salt

Black Pepper

Butter

Extra Virgin Olive Oil

Fresh citrus, to taste

Directions: 

  1. Pat jumbo sea scallops dry with a paper towel. Do not skip this step.
  2. Season one side of the dried scallops with kosher salt + black pepper.
  3. Heat a skillet with extra virgin olive oil; when the skillet is piping hot, place scallops in the oil, seasoned side down. Do not crowd them in the pan — they need space to sear. You will know that the skillet is hot enough if it sizzles once you place a scallop down in the oil.
  4. Season the other side of the scallop with kosher salt + black pepper.
  5. Sear the scallops for roughly two minutes on the first side. You will know they are ready to flip when the tops have a gorgeous, brown sear.
  6. Flip the scallops once and sear the other side for 2 minutes. After flipping, add some butter to the skillet to flavor the scallops.
  7. Remove from the skillet + serve immediately. I like to have fresh citrus on-hand to squeeze on top of the scallops.
  8. Enjoy!

Now, how easy was that? In less than 10 minutes, you can have restaurant-quality scallops at home. The best part? It’s SO much more affordable.

As always: Happy Eating, Happy Traveling (post-social distancing, of course!), Happy Living.

Y’all come back now, ya hear?

My best,

JC

FTC: This post is not sponsored.

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