These seared scallops are a treat! They are quick to cook and have a lovely golden crust that keeps the inside juicy and tender. Perfect for impressing guests or treating yourself!
I love making these for a special dinner. Just a few minutes in the pan and you’ve got a dish that’s fancy but so simple. Pair with a squeeze of lemon for extra zing! 🍋
Ingredients & Substitutions
Scallops: Choose large sea scallops for the best texture and flavor. If you’re unable to find them, bay scallops can work in a pinch, but adjust cooking time as they cook faster.
Oil: While I often use olive oil for its flavor, vegetable oil is a great alternative if you want something with a higher smoke point. You can even try coconut oil for a hint of sweetness.
Butter: Unsalted butter gives you control over the salt level. If you’re dairy-free, use a plant-based butter instead; just be sure it can handle high heat.
Vegetables: Carrots and celery add great texture and flavor. You can swap these for bell peppers or even finely chopped spinach if you want different veggies.
Lemon: Fresh lemon juice brightens the dish. If you don’t have fresh lemons, bottled juice can work, but use less since it’s more concentrated.
How Do I Get the Perfect Sear on My Scallops?
Achieving that lovely golden crust is all about technique. First, make sure your scallops are completely dry. Wet scallops won’t sear well. Just pat them with paper towels thoroughly.
- Heat a skillet on medium-high heat until very hot. A hot pan ensures a perfect sear.
- Add your oil and wait until it’s shimmering before placing the scallops in the pan. This helps create that crust.
- Place the scallops spaced apart to avoid steaming. Don’t move them around too soon; let them cook for 2-3 minutes on one side.
- Flip them carefully and cook for 1-2 minutes more, until golden on both sides but still tender inside.
Following these steps will help you achieve beautifully seared scallops every time!
How to Make Seared Scallops
Ingredients You’ll Need:
- 12 large sea scallops (about 1 pound)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small carrot, finely diced
- 1/4 cup finely chopped celery or green onions (or a mix)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time. It’s quick, so gather all your ingredients beforehand to make the cooking process even smoother!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by rinsing the scallops under cold water. This will help clean them. After rinsing, pat them completely dry with paper towels. It’s essential to remove all moisture to ensure a great sear.
2. Season the Scallops:
Season both sides of the scallops generously with salt and freshly ground black pepper. This not only enhances the flavor but also helps with the crust.
3. Heat the Pan:
Heat a large skillet over medium-high heat until it’s very hot. Once hot, add the olive oil (or vegetable oil) and wait until it heats up and shimmers. This indicates that it’s ready for the scallops.
4. Sear the Scallops:
Carefully place the seasoned scallops in the skillet, ensuring they’re spaced apart so they don’t steam. Leave them untouched for about 2-3 minutes, letting them form a deep golden crust on one side.
5. Flip and Cook:
Gently flip the scallops using tongs and cook for another 1-2 minutes until the other side is also golden and the scallops are just cooked through. Remove the scallops from the skillet and set them aside on a plate.
6. Make the Vegetable Sauce:
Reduce the heat to medium and add the unsalted butter to the skillet. As the butter melts, stir in the minced garlic, diced carrot, and your choice of celery or green onions. Cook until the vegetables are softened, about 2-3 minutes, while stirring frequently.
7. Add Parsley and Lemon Juice:
Mix in the chopped parsley and lemon juice, scraping up any flavorful browned bits from the bottom of the pan for extra flavor.
8. Finish the Scallops:
Return the scallops to the skillet, spooning the buttery vegetable sauce over them. Warm everything together for about a minute to reheat the scallops.
9. Serve:
Plate the scallops and drizzle any remaining sauce from the skillet over the top. Serve immediately with lemon wedges on the side for that extra burst of freshness.
Your beautifully seared scallops are ready to enjoy! They’re sure to impress anyone at your dinner table. Bon appétit!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops, but it’s important to thaw them completely before cooking. Thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for about 30 minutes. Once thawed, be sure to pat them dry thoroughly to achieve a nice sear.
What If I Don’t Have Sea Scallops?
If sea scallops aren’t available, bay scallops can be a substitute. However, keep in mind that bay scallops are smaller and will require less cooking time. Cook them for just 1-2 minutes on each side until they’re opaque and cooked through.
Can I Make This Dish Ahead of Time?
While it’s best to serve scallops fresh for the best texture, you can prepare the vegetable sauce ahead of time and refrigerate it. Reheat the sauce gently while you cook the scallops just before serving to keep everything warm and delicious.
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops, as they can become rubbery if reheated too much.
