Ingredients
Equipment
Method
- Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.
- Add the butter and oil to a large saute pan over high heat.
- Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching.
- Sear scallops for 1 and a half minutes on each side - not touching them at all while they're searing.
- The scallops should have a nice golden crust on each side and be translucent in the center.
- Serve right away!!!
Notes
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently to avoid overcooking.
- Freezing: You can freeze cooked scallops for up to three months. Make sure they are cooled first and placed in an airtight container.
- Pairing: These scallops pair beautifully with a lemon garlic pasta or a fresh arugula salad for a light meal.
- Serving Sizes: Adjust the number of scallops based on your guests’ preferences. Generally, 4 to 6 scallops per person is a good serving size.
- Flavor Variations: Experiment with different herbs like thyme or dill for unique flavor profiles.
- Cooking Method: While this recipe focuses on sautéing, consider grilling scallops for a smoky flavor.