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Seared Scallops

With a char on the outside, and a delicate, creamy center, these seared scallops are elegantly perfect. With this simple recipe, I use high quality flash frozen sea scallops when fresh is not available.

Prep Time: 10 minutes Yield: 4 servings


1 1/2 pound large sea scallops, fresh or flash frozen, thawed according to instructions.

2 tbsp unsalted butter

1 tbsp olive oil

white pepper

sea salt

2 tablespoons lemon juice

2 tablespoons unsalted butter

Rinse and thoroughly pat dry the scallops. Remove the tough side muscle from each scallop, if present. Season both sides of the scallops with white pepper and salt.

Heat a heavy sauté pan to medium high heat, adding the butter and olive oil. Once the butter/oil is heated, gently add the scallops to the pan, ensuring space between each one. Sear the scallops for one minute on each side. Do not overcook.

Remove scallops from pan, turning down heat to medium. Quickly deglaze pan with lemon juice and butter, ensuring you scrape the bottom of the pan. Pour sauce on top of plated scallops and serve immediately.

Note: Properly cooked scallops should have a browned, opaque surface, yet remain translucent and tender in the center.

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