I love the slightly sweet and tart flavor of seared sea scallops – those are the large scallops; the small ones are bay scallops. They are super easy and quick to make – they literally cook in about 3 minutes. Serve them simply with salt and pepper or with a favorite sauce, aioli, remoulade, yuzu-miso, etc.
- Fresh sea scallops – about 3-4 per person as a main course
- 2 tsp. Unsalted butter
- 2 tsp. Olive oil
- Freshly ground black pepper
- Kosher salt
- Remove the small, tough side muscle from each scallop and discard.
- Rinse the scallops with cold water and pat dry with paper towels. It’s really important that the scallops are bone dry in order to sear them properly.
- Season the scallops with kosher salt and pepper, to taste.
- Add the oil and butter to a 12-14 inch skillet and turn the heat to high.
- Once the water in the butter has bubbled out and you see the pan start to smoke, add the scallops to the pan without crowding.
- Allow the scallops to cook for 1 ½ minutes and don’t fiddle with them or move them until that time is up.
- Using tongs, flip the scallops onto the other side and cook for another 1 ½ minutes.
Serve piping hot.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website