20 minutes
Delicious sea scallops seared to perfection with a golden crust, served with a fresh squeeze of lemon.
Sea Scallops, tendons removed
0 lb
to taste
Black Pepper, freshly ground
to taste
tablespoons
tablespoons
Lemon Wedges, for serving
each
1. Towel Dry Scallops
Spread scallops on a rimmed baking sheet topped with a clean dish towel. Cover with another towel and gently press to blot moisture. Leave at room temperature for 10 minutes to absorb excess liquid.
2. Season
Season both sides of the scallops with salt and pepper.
3. Sear in Batches
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until smoking. Place half the scallops flat side down in the skillet, cook without moving for 1 1/2 to 2 minutes until a golden crust forms.
4. Butter Baste
Add 1 tablespoon butter to the skillet. Flip scallops with tongs, baste with melted butter by tilting the skillet, and cook until firm and opaque (115 degrees), about 30 to 90 seconds. Remove smaller scallops as they finish cooking. Transfer to a plate and cover loosely with foil.
5. Repeat
Clean skillet with paper towels. Repeat the process with the remaining oil, scallops, and butter.
Season the scallops with a mix of soy sauce, minced ginger, and a touch of sesame oil. Cook as per the core recipe and garnish with sesame seeds and sliced green onions.
Create a citrus marinade with orange juice, lemon zest, and a hint of honey. Marinate the scallops briefly, then sear and serve with a citrus salsa made from chopped citrus fruits, jalapeños, and cilantro.
Before cooking, marinate the scallops for 30 minutes in olive oil with minced garlic, chopped herbs (like parsley, thyme, or basil), and a squeeze of lemon. Cook as per the core recipe.
After searing scallops, deglaze the pan with white wine, then add cream and a pinch of tarragon, reducing it to a thick sauce to spoon over the scallops.
Top cooked scallops with a mixture of chopped olives, tomatoes, capers, and a splash of balsamic vinegar for a Mediterranean twist.
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