Pan-Seared Scallops
Ingredients
- 1½ pounds large sea scallops, fresh or flash frozen, thawed according to instructions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- white pepper
- sea salt
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
Instructions
1. Rinse and thoroughly dry the scallops. Remove the tough side muscle from each scallop, if present. Season both sides of the scallops with white pepper and salt.
2. Heat a heavy sauté pan to medium high heat, adding the 2 tablespoons butter and 1 tablespoon olive oil.
3. Once the butter/oil is heated, gently add the scallops to the pan, ensuring space between each one. Sear the scallops for one minute on each side. Do not overcook.
Don’t overcook the scallops ~
Scallops cook very quickly. Properly cooked scallops should have a browned, opaque surface, yet remain translucent and tender in the center.
4. Remove scallops from pan, turning down heat to medium.
5. Quickly deglaze pan with 2 tablespoons lemon juice and 2 tablespoons butter, ensuring you scrape the bottom of the pan. Pour butter sauce on top of plated scallops and serve immediately.