Seared scallops are one of those dishes that feel fancy but are surprisingly easy to make at home.
With their delicate texture and rich flavor, they make for an elegant meal that doesn’t require hours of preparation.
This simple seared scallops recipe is all about bringing out the natural sweetness of the seafood with just a few key ingredients.
In no time, you can enjoy a restaurant-quality dish right in your own kitchen. Ready to impress your taste buds? Let’s dive in!
INGREDIENTS:
—Brine
• ⅓ cup kosher salt
• 1 cup hot water
• 4 cups ice cubes
• 1 pound scallops
—Scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard
• 2 tablespoons heavy cream
• 1 teaspoon chopped dill
• black pepper
Instructions:
- In a medium bowl, combine 1/3 cup salt and 1 cup hot water. Stir until the salt mostly dissolves.
- Add 4 cups of ice cubes to cool the brine. Once the water is cold, add 1 lb of scallops and let them brine for 10 minutes. This will help keep the scallops tender.
- After brining, drain and rinse the scallops under cold water.
- Lay them on a sheet pan lined with paper towels, place another towel on top, and gently press to dry them thoroughly. The drier the scallops, the better the sear.
- Let the scallops sit out for 10 minutes before seasoning. Lightly season both sides with salt and black pepper just before cooking.
- Heat a large 12-inch pan over medium-high heat and add 2 tbsp olive oil.
- Once the oil is hot, place the scallops in the pan in a single layer. Gently press them with a spatula to ensure direct contact with the pan.
- Sear for about 3 minutes, without moving the scallops. They should be golden brown.
- Add 2 tbsp butter to the pan. Flip the scallops and cook for 1-2 minutes, tilting the pan and basting with butter for extra flavor and browning. The scallops should be firm, opaque in the center, and slightly resistant when cut.
- In the same pan, turn the heat to medium. Add 1 tbsp minced garlic and sauté for about 30 seconds, until fragrant.
- Stir in 2 tbsp lemon juice and 1 tsp lemon zest. Scrape any brown bits from the pan and stir them into the sauce.
- Cook for 1 minute, then turn off the heat and whisk in 1 tbsp Dijon mustard and 2 tbsp heavy cream.
- Add the cooked scallops back to the pan to warm for about 2 minutes.
- Garnish with 1 tsp chopped dill and black pepper.
- Serve with angel hair pasta, a fresh green salad, and a bottle of wine or champagne for a complete meal. Enjoy!
