Seared Scallops

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Shell Game IV (Scallops)

Rated: 5 stars out of 5Rate itRead users' reviews (71)

RECIPE
COMMENTS & REVIEWS(71)

Cook Time:
3 min
Level:
Easy
Yield:
4 servings

Times:

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

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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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Comments & Reviews

recipe Seared Scallops
Katie Castle Rock, CO 11-08-2009
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A quick, simple, and elegant dinner
Rated: 5 stars out of 5

I used frozen bagged scallops to make this. I just put them in a colander under cold running water to defrost, then patted... dry and followed the directions as written. They have a delicious sweet / salty flavor.Read more
recipe Seared Scallops
Gina Bayonne, NJ 10-12-2009
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Simple yet perfect
Rated: 5 stars out of 5

I cannot believe the simplicity of this recipe and the perfect result. I served it with garden risotto and the scallops were... scrumptious!Read more
recipe Seared Scallops
Carrietta Charlotte, NC 09-24-2009
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Sweet and Scrumptuous
Rated: 5 stars out of 5

I followed the recipe exactly and the scallops were sweet, tender and robust in flavor. Eating the first one took my taste... buds to a happy place. Delicious!Read more
recipe Seared Scallops
Isabel Yucaipa, CA 09-06-2009
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Awesome even with frozen scallops
Rated: 5 stars out of 5

My husband brought home some frozen scallops from Trader Joe's which he paid $6 for (fresh scallops are sooo expensive). I... thawed them in the refridgerator overnight and cooked them (after a rinse and really good pat-dry) according to this recipe.This was my first time making scallops. They were awesome! I made some rice and salad with it and made a sauce according to some of the other reviews (2 tbs. white wine, 2 Tbs. chicken broth added to the drippings). They were very tender and tasty. Will definitely make these again. They would be great for a special dinner, too.Read more
recipe Seared Scallops
Matt Duncanville, TX 08-30-2009
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Fast, Simple, Pure
Rated: 5 stars out of 5

When I do seafood, I like to keep it as simple as possible, I like to be able to taste the main ingredient itself and not... have it covered up by a heavy sauce. I felt Alton's recipe was as to-the-point as you could get. i took other people's advice and use '6' on my glass top stove /w calphalon pans, and they came out perfectly. My scallops were slightly smaller than his. I used 20/30's, and i think he used 10/20's. i still did 1.5m/side because i like mine a little more cooked than 'translucent in the center'. they were perfect for me like this. I served them as a side item to crab cakes.Read more
recipe Seared Scallops
Eric Cape Coral, FL 08-30-2009
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Super tasty
Rated: 5 stars out of 5

I want to try something new. Salllops and this recipe are really easy and extremely tasty. I cannot wait to make this again.