Hey, y’all. Did you know that you can easily make pan-seared scallops at home? I’m taking restaurant quality pan-seared scallops. I have a confession: I once believed it to be much, much harder than it is.
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!
Originally posted April 2020, updated August 2021
Pan-Seared Scallops At Home: Restaurant Quality
The key? 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.
The Recipe
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Pan-Seared Scallops, Restaurant Quality
Ingredients
- 1 lb. Jumbo Sea Scallops
- Kosher Salt to taste
- Black Pepper to taste
- 2 tbsp. Butter
- 1 tbsp. Extra Virgin Olive Oil
- Fresh citrus to taste
Instructions
- Pat jumbo sea scallops dry with a paper towel. Do not skip this step.
- Season one side of the dried scallops with kosher salt + black pepper.
- 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.
- Season the other side of the scallop with kosher salt + black pepper.
- 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.
- Flip the scallops once and sear the other side for 2 minutes. After flipping, add some butter to the skillet to flavor the scallops.
- Remove from the skillet + serve immediately. I like to have fresh citrus on-hand to squeeze on top of the scallops.
- Enjoy!
Nutrition
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.
Y’all come back now, ya hear?
My best,
JC
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Enjoy my recipe for Pan-Seared Scallops at home? Check out my other recipes here!
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