Tender Golden-Brown Scallops (Print View)

Golden-brown scallops with a delicate crust and buttery finish for a refined dining experience.

# What You'll Need:

→ Seafood

01 - 16 large sea scallops (about 1.1 lbs), patted dry

→ Seasonings

02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil

→ Garnish (optional)

06 - 2 tablespoons chopped fresh chives or parsley
07 - 1 lemon, cut into wedges

# Step-by-Step Directions:

01 - Remove the small side muscle from each scallop if present. Pat scallops completely dry with paper towels.
02 - Sprinkle salt and freshly ground black pepper evenly over both sides of the scallops.
03 - Place a large cast iron or stainless steel skillet over high heat. Add olive oil and 1 tablespoon of butter.
04 - Once the butter is foaming and turned lightly brown, arrange scallops in a single layer in the skillet, leaving space between each. Cook undisturbed for 1½ to 2 minutes until a deep golden crust forms.
05 - Turn scallops over and add remaining 1 tablespoon butter. Sear for another 1 to 1½ minutes, spooning melted butter over scallops, cooking until just opaque at center.
06 - Transfer scallops to a serving dish. Sprinkle with chopped chives or parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Golden, crispy exteriors hiding sweet, tender centers—it feels like a little luxury you can pull off in 15 minutes
  • Elegant enough for impressing guests, simple enough that you'll make it on a quiet Tuesday night
  • The buttery basting at the end creates this gorgeous, glossy finish that tastes like you've been cooking for hours
02 -
  • Scallops cook in seconds. The moment they turn opaque is the moment to stop. Another 30 seconds and they become rubbery and disappointed. Set a timer if it helps you trust yourself
  • If your scallops release a lot of liquid as they cook, your pan wasn't hot enough, or they weren't dry enough. This is valuable knowledge for next time, not a failure
  • Thawed scallops are already wet. If you must use them, pat them extra dry and let them sit uncovered in the fridge for 30 minutes if you have time. It makes a real difference
03 -
  • If you're cooking for a crowd, sear scallops in batches rather than crowding the pan. A crowded pan drops temperature and steams instead of sears
  • The side muscle on a scallop looks like a little knot on one edge. Remove it with your fingers or a small knife before cooking—it's genuinely chewy and nobody wants it

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