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.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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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.