Description
This Seared Scallops recipe offers perfectly caramelized sea scallops with a rich butter and parsley sauce. Ready in just 20 minutes, the dish highlights the delicate flavor and tender texture of dry-packed sea scallops seared in a hot skillet for a golden crust and finished with fresh parsley butter for a simple yet elegant seafood plate.
Ingredients
Scale
Seafood
- 1 ½ pounds sea scallops (about 16), dry-packed
Cooking Fats
- 3 tablespoons unsalted butter, divided
- 1 tablespoon canola oil (or other neutral cooking oil)
Seasonings
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- Prep Scallops: Remove the scallops from the refrigerator about 10 minutes before cooking to allow them to come to room temperature. Place them between layers of paper towels and gently press to absorb any excess moisture, which helps achieve a better sear.
- Heat Skillet: Place a cast-iron or similar heavy skillet over high heat. Add the canola oil and heat until it is very hot and almost smoking, indicating it is ready to sear the scallops properly.
- Sear Scallops (First Batch): Add half of the scallops to the hot skillet in a single layer, making sure not to overcrowd the pan. Sprinkle with a pinch of kosher salt. Let them cook undisturbed for 90 seconds to develop a golden crust. Add half of the butter to the skillet, flip the scallops over, and baste them with the melted butter. Continue to cook for another 90 seconds to 2 minutes, or until the scallops reach an internal temperature of 115°F (46°C). Transfer them to a plate and tent with foil to keep warm.
- Sear Remaining Scallops: Repeat the searing process with the remaining scallops and the rest of the butter, following the same steps to ensure an even sear and consistent cooking.
- Make Sauce and Serve: Turn off the heat. Add the finely chopped fresh parsley to the melted butter remaining in the skillet. Mix gently, then pour this parsley-infused butter over the seared scallops. Serve immediately to enjoy the scallops at their best.
Notes
- Dry-packed scallops sear better than wet-packed because they do not contain added preservatives or excess water.
- Do not overcrowd the skillet to ensure even searing and caramelization.
- Patting scallops dry is crucial to achieve a golden crust.
- Using a cast-iron skillet provides better heat retention for searing.
- The internal temperature of 115°F is optimal for tender, medium-rare scallops; cooking longer may make them tough.
