Perfect Seared Scallops (Print Version)
# Ingredients:
01 -
12 big scallops, weighing between 1.25 and 1.5 pounds.
02 -
Salt.
03 -
Freshly cracked black pepper.
04 -
2 teaspoons plain flour, optional.
05 -
2 tablespoons of vegetable oil or avocado oil.
06 -
1.5 tablespoons of butter.
07 -
2 minced garlic cloves.
08 -
3–4 slices of lemon.
09 -
1 cup of fresh basil leaves.
# Instructions:
01 -
Press the scallops gently with a paper towel to get them as dry as you can. Sprinkle flour lightly over one side if using, then add some salt and black pepper.
02 -
Put a big frying pan over medium-high heat and add oil. Let it heat until you see it shimmer, then carefully add the scallops with the seasoned side down.
03 -
Don’t touch the scallops as they cook. Let them sit for about 2 minutes until the bottom is golden brown.
04 -
As the first side cooks, sprinkle the other side light with flour if you’d like, then season with salt and pepper too.
05 -
Carefully flip the scallops to their other side. If they stick, just wait for a bit longer and then gently move them back and forth until they loosen.
06 -
Pop the butter and minced garlic into the pan. Swirl everything around as the butter melts.
07 -
Keep cooking for another minute or two. After that, take the pan off the heat and mix in the basil leaves and lemon slices.
08 -
Serve the scallops right away and enjoy their bright, fresh taste.
# Notes:
01 -
To get that perfect golden crust, use flour lightly. If you skip the flour, be sure to dry scallops thoroughly.
02 -
If you’re using frozen scallops, leave them in the fridge all night or run them under cold water to thaw quickly.
03 -
Plan what’ll go with the scallops ahead of time—they cook super fast, so everything else should be ready to go!