Ingredients
Scale
- 1 pound scallops, U10-20
- 1-2 tablespoons oil, avocado, canola, ghee, or other high smoke point oil
- Fine Sea Salt
- Black Pepper
- 1-2 tablespoons butter, optional
- Fresh Lemon Wedges
Instructions
- Heat a cast-iron skillet, griddle, or stainless-steel pan over high heat.
- Use the mercury ball (water test) to gauge if the pan is hot enough to add oil. Just add a few drops of water to the pan; if they form tiny balls and roll off, you can add your oil. If the water droplet evaporates, the pan is not hot enough, and the scallops will stick to the pan.
- Coat the bottom of the pan evenly with an oiled, folded-up napkin.
- Pull off and discard the crescent-shaped muscle on the side of each scallop. This side muscle is also called the “foot,” and it is tough and chewy.
- Use a paper towel to thoroughly pat them dry.
- Lightly season both sides of your scallops.
- Once the oil is almost smoking, place your scallops in the pan, making sure the wider, flatter side of each scallop makes full contact with the surface. Turn on your stove’s exhaust fan because your kitchen can fill with smoke!
- Allow the first side to cook 1 1/2-2 minutes before flipping. Turn scallops with a tong one at a time. Don’t flip them until they easily release from the pan and have a nice golden crust.
- Cook the second side for another 2 minutes. They should turn white and opaque on the sides, and feel springy to the touch when they’re done. Turn scallops only once.
- Additionally, you can reduce the heat to low, add butter, shallots, garlic, and/or herbs to taste, and baste before removing from the pan.
- Serve right away with fresh lemon wedges.
Notes
When in doubt, check the internal temperature of your scallops. They should be between 115-120 degrees. They will also feel slightly firm to the touch, but still spring back.
- Prep Time: 10
- Cook Time: 5
- Category: Seafood
- Method: Searing
- Cuisine: American
- Diet: Gluten Free