Pan Seared Sea Scallops
Large dry sea scallops seared in a hot pan until deeply golden outside and tender inside.
Equipment
- Heavy skillet
- Paper towels
- Tongs
Ingredients
Main Ingredients
- 12 large dry sea scallops patted completely dry, side muscle removed
- 1 tbsp avocado oil or canola oil
- ¼ tsp salt added right before cooking
Instructions
Cooking
- Dry. Pat the scallops dry with paper towels until the surface looks lighter.
- Heat. Heat a skillet over high heat until very hot, then add the oil.
- Season. Sprinkle the scallops with salt just before they go in the pan.
- Sear. Cook without moving for about 2 minutes until golden and releasing easily.
- Flip. Turn and cook about 2 minutes more until opaque in the center.
Notes
Substitutions: Canola oil replaces avocado oil.
Tips: Do not move the scallops while they sear.
Storage: Refrigerate for up to 3 days and reheat gently to 165 F.
Nutrition is calculated for 6 scallops per serving.