Description
This Seared Scallops recipe delivers perfectly caramelized sea scallops with a golden crust and tender interior. Using a hot skillet and a simple mix of butter, canola oil, and fresh parsley, this quick and elegant dish comes together in just minutes, making it an ideal choice for a flavorful and impressive seafood meal.
Ingredients
Scale
Seafood
- 1 ½ pounds sea scallops (about 16), dry-packed
Cooking Fat
- 3 tablespoons unsalted butter, divided
- 1 tablespoon canola oil (or other neutral cooking oil)
Seasoning
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- Prepare Scallops: Remove scallops from the refrigerator 10 minutes before cooking to bring them closer to room temperature. Place them between layers of paper towels to absorb any excess moisture, ensuring a crisp sear.
- Heat Skillet: Heat the canola oil in a cast-iron or similar heavy skillet over high heat until it is very hot and almost smoking, which is essential for achieving a good sear.
- Sear First Half: Add half of the scallops to the skillet in a single layer, making sure not to overcrowd. Sprinkle a pinch of kosher salt over them. Let them cook undisturbed for 90 seconds to form a crust. Then, add half of the butter, flip the scallops, and baste them with the melted butter. Cook for an additional 90 seconds to 2 minutes until they reach an internal temperature of 115°F (46°C). Transfer to a plate and tent with foil to keep warm.
- Sear Remaining Scallops: Repeat the process with the remaining scallops and butter, ensuring the same level of searing and cooking for optimal texture and flavor.
- Finish and Serve: Turn off the heat. Add the chopped parsley to the melted butter remaining in the skillet and swirl to mix. Pour this fragrant parsley butter over the seared scallops and serve immediately for maximum flavor and presentation.
Notes
- Using dry-packed scallops is crucial for a good sear since wet scallops release too much moisture and won’t caramelize properly.
- Make sure your skillet is very hot before adding scallops to prevent sticking and to develop that golden crust.
- Avoid overcrowding the pan; sear scallops in batches to maintain high heat for each batch.
- Use a thermometer to check that scallops reach the ideal internal temperature of 115°F (46°C) for perfect doneness.
- You can substitute parsley with fresh chives or tarragon for a different herbal flavor.
