Tender juicy with the perfect balance of salty and sweet over a refreshing citrus salad. Scallops or as I like to call them buttery meaty marshmallows. They always reminded me of a mini seafood filet mignon.
As with any new dish, scallops can seem daunting because they are so delicate. In this recipe, you will be able to sear scallops like a pro in under 5 minutes. The secret is to use a hot pan typically cast iron or nonstick work best. Although you can cook them in stainless steel just be sure to have the pan to just about smoking and enough butter and oil so the delicious gems do not stick.
Tips for Perfectly Seared Scallops:
- Pat the scallops dry with a paper towel.
- Make sure you oil or butter your pan well to reduce sticking. Nonstick pains you can use less or none if desired.
- Do not begin searing until the pan is just about smoking.
- Place the scallops at least 1 inch apart in a pan to reduce steaming and uneven browning.
- Let scallops sear for 2 minutes before flipping. Do not flip too early! Set a timer to know when the 2 minute marker has been reached. They should release from the pan easily once properly browned on one side.
- Watch carefully and remove from heat once 115F temperature is reached to reduce overcooking.
Serving Ideas:
- Starches to serve alongside include: rice, quinoa, couscous, orzo, mashed potatoes, pasta
- Vegetables/fruit: charred asparagus, fire roasted tomatoes, mango salsa, broccoli, green beans
- Double protein: surf and turf, shrimp, chickpeas, mussels, clams
Easy Seared Scallops with Citrus Salad in under 10 Minutes
Tender juicy scallops with the perfect balance of salty and sweet over a refreshing citrus salad.
Ingredients
Instructions
-
Pat scallops dry if wet. Place a 12” skillet over medium high heat. After about a minute add the oil. Rotate the pan so oil disperses evenly across the surface.
-
Once just about smoking, add the scallops making sure to space out 1 inch apart. If you have more scallops than can fit in a pan, work in batches by placing finished scallops on a plate tented with foil and repeat with begging steps.
-
Once scallops sear for ~ 2 minutes flip to the other side. Add the butter and continue to cook for another 1 ½ to 2 minute and the internal temperature is 115F. The scallops should be firm and centers opaque.
-
Remove from the pan and serve over citrus salad or other desired sides. A drizzle of balsamic glaze adds a perfect zing to complement the buttery scallops.
