If you're looking for a quick yet impressive dish, pan-seared scallops are your go-to. With a beautifully golden crust and tender center, this dish transforms simple ingredients into something truly special.
Let's break down what makes these scallops shine. First, the star: sea scallops. They are larger than their bay counterparts, making them ideal for a perfect sear. Next, unsalted butter adds richness without overpowering the delicate flavor of the scallops. Olive oil raises the smoke point, ensuring a beautiful crust. A simple sprinkle of salt and pepper brings out the scallops' natural sweetness. Lastly, a squeeze of fresh lemon brightens up the dish, adding a refreshing zing.
These scallops pair beautifully with a light salad or a creamy risotto. For a heartier meal, serve them alongside roasted vegetables or garlic mashed potatoes. A crisp white wine like a Sauvignon Blanc complements them perfectly.
Start by patting your scallops dry with paper towels — this is crucial for getting that irresistible crust. Once they're dry, season both sides generously with salt and pepper. Now, grab a large skillet and heat up your butter and olive oil over medium-high heat. You'll know it's ready when the butter has melted and the oil is shimmering.
Place your scallops in the skillet in a single layer, ensuring they have room to breathe. This avoids steaming them. Resist the urge to move them around. After 2-3 minutes, check for a golden crust before flipping. Once flipped, give them another 2-3 minutes until the other side matches. The inside should be opaque but not overcooked. Remove them from the pan immediately and serve hot with lemon wedges on the side.
Share