Perfect Pan Seared Scallops
Perfect Pan Seared Scallops
Sizzlefish Support
2
10 minutes
8 minutes
210
American
Entree
This recipe gives you step-by-step instructions for making perfectly seared scallops in the comfort of your own kitchen!
Important Note: The key to a really great sear is having the scallops completely dry. Pat down with a paper towel several times before beginning. And just when you think they are dry, do it one more time! You can also lightly dust the bottom of the scallop with flour.
Ingredients
- 4 Sizzlefish scallops
- 1 Shallot, finely diced
- 1 tbsp avocado oil
- ½ garlic clove
- 2 tbsp butter
Directions
Turn the heat on in a cast-iron or non-stick skillet to medium-high heat.
Once the pan is hot, pour in your tablespoon of avocado oil (or olive oil, I chose avocado oil because of its higher smoke point) into the pan. Once it begins to “shimmer”, it’s time to start cooking.
Place diced shallots into the pan and stir around until translucent. At this point, the pan should be “sizzling”. Next, stir in the minced garlic and gently place the dry sea scallops about an inch apart from one another.
Let the scallops do their thing. Do not move them around, or it will affect your perfect sear. This generally takes 2-3 minutes, depending on the heat of the pan. You will begin to notice a brown crust forming on the edge of your scallops. This is indicative that they are ready to flip.
Flip your scallops and now add the butter. Gently stir the scallops into your garlic butter sauce for approximately 1 minute.
Turn off the heat and serve/enjoy immediately
