Seared Scallops

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

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.9 167
Perfection, made them while guests were here for New Years Eve dinner party - one guest commented they were the best he had ever had, and he orders scallops frequently, Thanks Alton! I served with a light ginger/cilantro 'sauce' - these will become a regular for dinner with varying sauces or on their own item not reviewed by moderator and published
Thank you, Alton. I've wasted a lot of money trying to learn how to sear scallops. This is the only recipe you'll ever need. Perfect results every time! item not reviewed by moderator and published
Simple & a very flavorful recipe.. also try squeezing a few lemons & white wine saute for a few minutes before dipping into heated olive oil for sear. item not reviewed by moderator and published
Just served over Aaron McCargo's collards----fantastic! item not reviewed by moderator and published
Cooking scallops again tonight. Rarely do it at home, but I always use Alton's recipe and it's foolproof. Try this (I had this in Key West and it's delicious): Roast some pineapple in the oven (some butter, a little sugar). Cook the scallops and, when done, put them on a platter on a layer of room temperature peanut sauce. Put the pineapple and some Sriracha on the rim of the platter with some toothpicks on the side. Take the scallops, already in the peanut sauce, and stab a piece of pineapple and dab it into the Sriracha. The sweet scallops and pineapple along with the heat and the peanut sauce--to die for! item not reviewed by moderator and published
Easy and delicious!!!! item not reviewed by moderator and published
The first time I followed this recipe it was AWESOME. Honestly some of the best scallops I've ever had. The second time I followed this recipe my scallops released a ton of 'juice' in the pan which made it impossible to sear them correctly. The end result was rubbery underwhelming scallops. I bought the scallops fresh (never frozen) from the same grocer both times The second time, however, they were on sale, which makes me think they must have been reaching the end of their shelf life? Why do some scallops release so much juice when cooking? I've read about frozen scallops being treated with chemicals that causes this, but these weren't ever frozen.. Thoughts? item not reviewed by moderator and published
Made this last night...my first time with scallops! Super easy and delicious! I prepared a lemon pesto (used basil, garlic, toasted walnuts, Meyers lemon juice, and a bit of pecorino cheese) This recipe is so versatile, allows you to get creative with sauces or condiments. It is now on our 'family favorite' list! item not reviewed by moderator and published
I cannot rate this based on the recipe, Scallops just are not for me. This is the recipe I wanted to try, it sounded very simple to do. However, this was my first time trying scallops; both cooking and eating. I used frozen scallops. They smelled very fishy, I could smell it as soon as I opened the bag. I followed the directions, as listed. I ate just one. I found that it was rubbery, and tasted very fishy. Between the smell, the texture, and the taste, I am sure I will not try these again. item not reviewed by moderator and published
Was looking for scallops approximate cooking time...found it here. Make sure your pan is hot and don't crowd it. item not reviewed by moderator and published
Yours were treated scallops to make them plump and white (I hate that some purveyors do this). Buy a dry diver scallop and you'll see (and taste) the difference immediately. item not reviewed by moderator and published
I wish some chef would show us how to get the chemicals out of seafood. I just received hand delivered scallops from Florida via a friend and even though I cooked them twice, that chemical just kept ooozing into my pan. Very sad. item not reviewed by moderator and published
what makes you think that you bought were fresh? to me fresh is when I get the fish myself ant take it come and cook it, all the fishing boats carry tons of ice where they bury the fish some times for days and then they freeze to ship to the stores item not reviewed by moderator and published
Exactly. If you bought them in a store, they were previously frozen. item not reviewed by moderator and published
First of all, you don't like scallops. Second of all it sounds like you used inferior scallops. And you rated the RECIPE one star???? Not fair. item not reviewed by moderator and published
Agree. This isn't a rating on the recipe. item not reviewed by moderator and published
How can you rate this wonderful scallop recipe when you don't like scallops AND you used old scallops??? item not reviewed by moderator and published
I can't stop laughing at how morose some people are sometimes. I don't like scallops. I used frozen, old scallops. I didn't like it. Really? I thought you'd love it as there was nothing you mentioned that would have told me otherwise. Dummy. item not reviewed by moderator and published
Pipe down if you can't offer comments based on experience with the posted recipe. item not reviewed by moderator and published
NEVER, NEVER BUY ANY FROZEN SEAFOOD AND EXPECT IT TO BE GOOD. BUY FRESH, AND SMELL IT item not reviewed by moderator and published
This goes in the same category as the people who change the whole recipe and then give it a low score because it didn't come out right. Give YOURSELF one star, not the recipe! item not reviewed by moderator and published

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