Here are the tricks to how to cook pan seared scallops and get that perfect brown crust! Follow these simple tips for a fast and easy dinner.
- Thaw the scallops, if frozen (see above).
- Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.
- Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
- Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque.
- Turn off the heat and add the butter. When it melts, spoon the melted butter over the scallops and serve with a squeeze of lemon. Or, go to Lemon Herb Scallop Sauce to make a 2 minute pan sauce.
- Category: Main Dish
- Method: Seared
- Cuisine: French inspired
Keywords: Pan seared scallops, seared scallops