Description
A quick and elegant seared scallops recipe featuring perfectly cooked sea scallops with a rich butter and parsley sauce. Ready in just 20 minutes, this dish offers a perfectly caramelized crust with tender, juicy centers, making it ideal for a special dinner or an impressive appetizer.
Ingredients
Scale
Scallops
- 1 ½ pounds sea scallops (about 16), dry-packed
- Kosher salt, to taste
Cooking Fats
- 3 tablespoons unsalted butter, divided
- 1 tablespoon canola oil (or other neutral cooking oil)
Garnish
- 1 tablespoon finely chopped fresh parsley
Instructions
- Prep Scallops: Remove scallops from the refrigerator 10 minutes before cooking to bring them to room temperature. Place them between layers of paper towels to absorb any excess moisture, ensuring a better sear.
- Heat Skillet: Heat a cast-iron or similar heavy skillet over high heat. Add canola oil and heat until very hot and almost smoking, preparing for searing the scallops.
- Sear Scallops (First Batch): Add half of the scallops to the hot skillet in a single layer. Sprinkle with a pinch of kosher salt. Cook undisturbed for 90 seconds to form a golden crust. Add half of the butter, flip the scallops, and baste with the melted butter. Cook another 90 seconds to 2 minutes, until the internal temperature reaches about 115°F (46°C). Transfer scallops to a plate and tent loosely with foil to keep warm.
- Sear Remaining Scallops: Repeat the same searing process with the remaining scallops and remaining butter.
- Make Sauce and Serve: Turn off the heat. Add finely chopped parsley to the melted butter remaining in the skillet and stir briefly to integrate flavor. Pour the parsley butter sauce over the seared scallops and serve immediately for best taste and texture.
Notes
- Patting the scallops dry before searing is essential for a good crust.
- Maintain high heat for proper searing without overcooking.
- Internal temperature of 115°F ensures scallops remain tender and slightly translucent inside.
- Use fresh parsley for a bright, fresh flavor in the sauce.
- If you don’t have a cast-iron skillet, use a heavy-bottomed pan that retains heat well.
