Simple Pan Seared Scallops
When it comes to seafood, few dishes are as elegant and satisfying as Simple Pan Seared Scallops. These delightful morsels are not only quick to prepare, but they also deliver an impressive flavor profile that will have your guests raving. With just a handful of ingredients, you can transform fresh, wild-caught scallops into a gourmet dish that feels special for any occasion. Whether served as an appetizer or a main course, this recipe is sure to become a staple in your culinary repertoire.
Why It Deserves a Spot
Scallops are a delicacy of the sea known for their sweet flavor and tender texture. The beauty of this recipe lies in its simplicity. By pan-searing scallops, you get that perfect golden-brown crust while keeping the inside perfectly cooked and juicy. With minimal ingredients, the natural flavors of the scallops shine through, making it a dish that any seafood lover will appreciate. Plus, it’s an ideal option for quick weeknight dinners or a romantic date night at home.
Ingredients at a Glance
- 1 pound wild-caught scallops (side muscle removed, rinsed, and patted dry)
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon plus 1 teaspoon coconut oil
- 1 lemon (cut into wedges)
Before You Start: Equipment
- Non-stick skillet – A good quality skillet ensures even cooking and prevents sticking.
- Fish spatula – This tool is perfect for flipping scallops without breaking them.
- Paper towels – Essential for drying the scallops to achieve that perfect sear.
- Serving platter – For presentation, we want to make these scallops shine.
Simple Pan Seared Scallops Made Stepwise
Step 1: Prepare the Scallops
Start by ensuring your scallops are thoroughly rinsed and dried with paper towels. This step is crucial as moisture can prevent a good sear. Remove any side muscles if not already done, as they can be tough.
Step 2: Seasoning
Sprinkle the scallops with kosher or sea salt and freshly ground black pepper on both sides. This simple seasoning enhances the natural flavors without overpowering them.
Step 3: Heat the Skillet
Place your non-stick skillet over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to heat until it’s shimmering but not smoking. This is the key to achieving that delicious crust.
Step 4: Sear the Scallops
Carefully place the scallops in the skillet, ensuring they are not overcrowded. Sear them without moving for about 2-3 minutes until a golden-brown crust forms.
Step 5: Flip and Finish Cooking
Using a fish spatula, gently flip the scallops and add the remaining teaspoon of coconut oil to the skillet. Cook for another 1-2 minutes until the scallops are opaque and firm to the touch.
Step 6: Serve
Remove the scallops from the skillet and arrange them on a serving platter. Squeeze fresh lemon juice over the top and garnish with lemon wedges for an added burst of flavor.
Season-by-Season Upgrades
- Spring: Serve with a fresh pea puree and mint for a vibrant touch.
- Summer: Pair with a mango salsa for a tropical flair.
- Fall: Add a drizzle of sage brown butter for a warm, earthy flavor.
- Winter: Accompany with roasted root vegetables for a hearty contrast.
Things That Go Wrong
- Scallops sticking to the pan: Make sure your skillet is hot enough and use enough oil.
- Overcooked scallops: Keep a close eye on cooking times. They cook quickly and should be just opaque.
- Uneven cooking: Avoid crowding the pan; give each scallop enough space to sear properly.
- Flavorless dish: Don’t skip on seasoning; simple salt and pepper make a big difference.
Prep Ahead & Store
While Simple Pan Seared Scallops are best enjoyed fresh, you can prepare the scallops by cleaning and seasoning them a few hours in advance. Store them in the refrigerator, covered, until you’re ready to cook. However, avoid freezing scallops, as it can alter their texture. For leftovers, store in an airtight container in the refrigerator for up to 2 days, but keep in mind that reheating can lead to overcooked scallops.
Reader Q&A
Can I use frozen scallops for this recipe?
Yes, but it’s best to thaw them completely in the refrigerator before cooking. Make sure to pat them dry before seasoning to achieve a good sear.
What should I serve with scallops?
Scallops pair beautifully with a variety of sides such as a light salad, creamy risotto, or sautéed vegetables. You might also enjoy them with Shrimp Dipping Sauce for a flavorful twist.
Can I use a different oil?
While coconut oil works great for its high smoke point, you can also use avocado oil or grapeseed oil if you prefer a different flavor.
How do I know when the scallops are done?
Scallops are done when they are opaque and firm to the touch. They should have a nice golden crust on the outside while remaining tender inside.
See You at the Table
With its exquisite flavor and delightful texture, Simple Pan Seared Scallops is a dish that promises to impress. It’s not just a meal; it’s an experience. Whether you’re hosting friends or enjoying a quiet dinner at home, these scallops will elevate your dining experience. Don’t forget to pair them with your favorite sides and perhaps a glass of crisp white wine for the perfect finish. Happy cooking!
Simple Pan Seared Scallops
Ingredients
Equipment
Method
- Start by ensuring your scallops are thoroughly rinsed and dried with paper towels. This step is crucial as moisture can prevent a good sear. Remove any side muscles if not already done, as they can be tough.
- Sprinkle the scallops with kosher or sea salt and freshly ground black pepper on both sides. This simple seasoning enhances the natural flavors without overpowering them.
- Place your non-stick skillet over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to heat until it's shimmering but not smoking. This is the key to achieving that delicious crust.
- Carefully place the scallops in the skillet, ensuring they are not overcrowded. Sear them without moving for about 2-3 minutes until a golden-brown crust forms.
- Using a fish spatula, gently flip the scallops and add the remaining teaspoon of coconut oil to the skillet. Cook for another 1-2 minutes until the scallops are opaque and firm to the touch.
- Remove the scallops from the skillet and arrange them on a serving platter. Squeeze fresh lemon juice over the top and garnish with lemon wedges for an added burst of flavor.
Notes
- Ensure scallops are dry before cooking for the best sear.
- Don't overcrowd the pan to avoid uneven cooking.
- Leftovers can be stored in an airtight container for up to 2 days.
