What are the best types of scallops to buy for searing?

Dry-packed sea scallops are ideal because they do not contain additives or excess water, ensuring a better sear and improved texture. Wet scallops retain moisture and often don't brown as well. Always check packaging or consult your fishmonger for the best choice.

How can I tell if my scallops are fresh before buying?

Fresh scallops should have a mild scent of the sea and feel moist but firm to the touch. Avoid scallops with a strong fishy smell, sticky texture, discolored spots, or too dry surfaces to ensure quality.

What is the difference between sea scallops and bay scallops?

Sea scallops are larger, making them perfect for pan-searing and often more readily available. Bay scallops are smaller, sweeter, and commonly used in seafood stews or pasta dishes, particularly in northeastern U.S. markets.

How do I properly prepare scallops for cooking?

Pat scallops dry thoroughly to remove excess moisture and remove the side muscle if present to avoid toughness. Season both sides with salt and pepper before cooking to enhance natural flavor and achieve a perfect crust.

Seared Scallops Recipe: Achieve Perfectly Cooked Seafood

Description

🐟 Enjoy juicy, browned scallops with a delightful crust every time with this easy recipe!
🍴 Impress your guests with restaurant-quality seafood made effortlessly at home.

Ingredients

Scale

1 ½ lbs sea scallops (preferably dry-packed)
1 tablespoon oil
½ tablespoon butter
3–4 cloves garlic, minced
Juice from half a lemon
¼ cup white wine, chicken, or vegetable broth
Salt and freshly ground black pepper for seasoning
Optional: Fresh chopped parsley for garnish, thyme, basil, other herbs, and lemon slices

Instructions

1. Pat the scallops thoroughly dry with paper towels and remove the small side muscle if present. Season both sides with salt and pepper.
2. For an optional golden crust and sauce thickener, lightly dust scallops with all-purpose flour.
3. Heat a large skillet over high heat and add oil. When hot, carefully place scallops in the pan without overcrowding. Let them cook undisturbed for about 2 minutes until a golden crust forms.
4. Flip the scallops gently and reduce the heat to medium-high. Cook for another 1-2 minutes until the bottom is golden and the scallops are opaque or slightly translucent on the sides. They should feel firm but springy to the touch.
5. Remove scallops from the pan. Add butter to the pan along with garlic and optional aromatics like thyme or basil.
6. Add lemon juice and white wine or broth, scraping up browned bits. Cook the sauce for about 2 minutes, then spoon it over the scallops.
7. Optional: Garnish with fresh parsley, herbs, or lemon slices. Serve immediately with lemon.

Notes

🦪 Choose large, dry-packed sea scallops for the best sear; avoid wet-packed scallops as they retain excess moisture.
📜 Ensure scallops are patted very dry to achieve a nice caramelized crust.
🍳 Use a skillet that supports high-heat cooking, such as cast iron or stainless steel. Non-stick pans are not ideal for browning.

Prep Time: 5 minutes
None: 0 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Seared
Cuisine: American

Nutrition

Serving Size: Approximately 6-7 scallops
Calories: 211
Sugar: 0.01g
Sodium: 653mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 18g
Cholesterol: 56mg