Seared Scallops

Published March 1, 1996.

Why this recipe works:

For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; the nutty taste of the butter complemented the… read more

For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; the nutty taste of the butter complemented the sweetness of the scallops without compromising their delicate flavor. We also took care not to crowd the pan (or the scallops would steam without browning), and didn’t move the scallops until they developed a dark crust.

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Serves 4

This recipe was developed for a standard sea scallop, about the size of a short, squat marshmallow. If using smaller scallops, turn off the heat as soon as you turn them; they will finish cooking from the residual heat, fifteen to thirty seconds longer. For very large scallops, turn the heat to low once they have browned and continue cooking for one minute. Turn the scallops, raise the heat to medium, and cook them at least two minutes on the second side.

Ingredients

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