Seared scallops are perfect on their own, or on the side of a great cut of steak. They have a delicate, sweet flavour that pairs perfectly with white wine, bacon, garlic or butter. On the East Coast, we have no problem finding gigantic sea scallops at any time of the year.
This low-calorie treat is rich in Omega-3 fatty acids and versatile in the ways you can prepare it. Scallops can be steamed, grilled, baked, or tossed in a stirfry. Today, I’m giving my recipe for a quick and easy seared scallop.
A note: When purchasing scallops, make sure you’re buying “dry packaged scallops”. If you see “wet packaged scallops” they have been soaked in an additive that affects the taste and quality. They also add extra water weight, resulting in you paying more money for less meat.
Simple Seared Scallop Recipe:
5-10 Jumbo Scallops
2 Tablespoons of Butter
1 Tablespoon of Olive Oil
Fresh Cracked Peppercorn
Pea Shoots (For Garnish)
Cast Iron Frying Pan
Directions for Seared Scallops:
1: Preheat your frying pan on medium-high heat. Drop your olive oil and butter into the pan.
2: Pat your scallops dry with a paper towel. This step is very important. If scallops are wet to the touch, they will steam in the pan and you will not be able to get the rich brown sear you want.
3: Sprinkle your scallops liberally with sea salt and fresh cracked pepper, and drop them into the pan. Once your scallop is in the pan, do not attempt to flip it. Leave it to sear for about a minute and a half to two minutes, then flip.
4: When the second side is seared, remove and garnish with fresh greens like pea shoots. They should be slightly translucent in the center. Serve immediately.