Recipe for Pan Seared Sea Scallops at Life's Ambrosia

This is a very simple, classic way to prepare scallops. First I sprinkled them with kosher salt and pepper, then seared them in a hot skillet and finished with a little butter. I served them over sauteed spinach for dinner last night and it was to die for.

Serves 2

You will need:

10 jumbo sea scallops
2 tablespoons of olive oil (or enough to lightly coat the bottom of the pan you are using)
Kosher salt and pepper
1 tablespoon of butter

Place scallops between two paper towels and gently pat dry. (Note: It is very important that they are dry so they don’t steam when you cook them.) Season both sides with salt and pepper.
In a skillet large enough to fit all of the scallops without over crowding them, heat oil over medium-high heat. Once the oil is hot, lay the scallops in gently. Cook 4 minutes per side. (Note: Non-stick pans aren’t the best for this, I used a cast iron skillet. You may notice the scallops sticking, just be very gentle with them they will pull up).
Once your scallops are cooked, reduce the heat to medium, add the butter to the skillet. As it melts spoon it over the scallops. Remove the scallops to a platter.

If you would like to serve them with sauteed spinach here is what you will need:

1 tablespoon olive oil
3 cloves garlic, minced
1 (9 ounce) bag of baby spinach leaves
Salt and pepper

Heat olive oil over medium heat.
Once oil is heated, add garlic and spinach. Cook until spinach wilts, about 2- minutes.

I also served these with simple roasted red potatoes. Enjoy!

Responses to "Pan Seared Sea Scallops"

“
These look heavenly! I love scallops, but have yet to talk my hubby into trying them. Your recipe makes me inspired to do so!
”

- finsmom

“
Thanks for the comment finsmom! Ryan was very unsure about scallops too, but he devoured these, the simplicity of the recipe really allows you to taste the wonderful scallop flavor. Hopefully you can talk your hubby into trying them! :)
”

- Deseree

“
If the scallops are sticking to the pan when you try to flip them give them more time. They will release from the pan when properly seared.
”

- Wags

“
Thanks for the tip Wags! :)
”

- Deseree

“
When buying scallops know the following. “Diver” (Harvested by Divers, not scallop draggers)fresh scallops are only available from Dec to March and they are an “overfished” fishery only available from the State of Maine. “Dry” scallops when placed in a Collander will not drip any liquid and will be translucent. Scallops with water added will have a preservative to help retain the water in the scallop. If your waiter/chef is claiming to have fresh diver scallops from April-November, they are in line for a career in politics. Fresh Sea Scallops from New Bedford or anyother Port are just as good as so called “Diver” Scallops. It’s like the difference between a chevy and a buick, there aint any!
”

- ancient mariner