Seared Scallops
If you’ve ever watched Gordon Ramsay on Hell’s Kitchen, it looks as if scallops were God’s creation to embarrass chefs. You also have to wonder how difficult it is to cook perfectly seared scallops. I am here to tell you, it’s super easy and quick if you follow my simple seared scallops recipe! If you follow these steps carefully, you will be rewarded with deliciously caramelized, soft, and succulent seared scallops. They can be enjoyed by themselves or with pasta and vegetables. Don’t forget to add one or two extra scallops to the pan – I seem to always fail to resist the urge to eat one while plating.
This seared scallops recipe will help you produce the most delicious and succulent seared scallops ever. It is super quick and easy and nearly impossible to mess up if the directions are followed closely.
- 1 lb dry sea scallops about 12
- salt and pepper to taste
- 1 tbsp coconut oil or 1/2 tbsp olive oil and 1/2 tbsp butter
Remove side muscle from scallops while cleaning and rinsing scallops under cold water then thoroughly pat dry.
Salt and pepper both sides of scallops.
Heat coconut oil or the olive oil and butter combination in a non-stick pan or cast iron skillet over medium-high heat until it starts to lightly smoke.
Add scallops into pan gently.
Sear for 100 seconds on each side.
Serve immediately! Sometimes one or two never make it to the plate when I cook scallops...
Rating added.