Seared Scallops

186 Ratings
Recipe courtesy ofAlton Brown

Total: 8 min Prep: 5 min Cook: 3 min

Yield: 4 servings

Level: Easy



  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper


  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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186 Ratings

This is the best technique and resulted in "melt in your mouth" tasty scallops. If you can only purchase "wet" scallops (they've been treated with sodium tripolyphosphate (TSP). Next time I'll try this cook's illustrated hint: <span>If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes before proceeding". I didn't brine, and thus mine stuck a bit, even though I dried them on paper towels. Still excellent.</span> See All Reviews Post Review

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