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.
Pan Seared Sea ScallopsPrint Recipe
- 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.