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- 12 large sea scallops, cleaned and patted dry - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - 1 tablespoon unsalted butter - 2 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh parsley, chopped - Lemon wedges, for serving To create perfect seared scallops, you need fresh, high-quality ingredients. Start with large sea scallops. They should be cleaned and dried well. This drying step is very important. If the scallops are wet, they won’t sear properly. Next, season the scallops with salt and pepper. This simple step adds great flavor. You can use freshly ground black pepper for a better taste. Now, let's talk about the cooking fat. Olive oil works well, but I like to add butter for richness. It gives a nice, nutty flavor to the dish. For flavor enhancers, garlic is a must. Minced garlic adds a punch of taste. Lemon zest brightens the dish and adds freshness. Finally, chopped parsley gives color and a mild herbal touch. Lemon wedges add a zesty finish when serving. Gather these ingredients and get ready for a delicious cooking experience. You’ll find the full recipe in the article. Enjoy your culinary adventure with these perfect seared scallops! First, you need to make sure the scallops are dry. Use a paper towel to pat them gently. This step is key for a nice sear. Next, season both sides with salt and pepper. A little goes a long way in bringing out their natural flavor. Now, let’s heat the pan. Pour 2 tablespoons of olive oil into a large skillet. Heat it over medium-high until it shimmers but does not smoke. Carefully place the scallops in the pan. Make sure they are not touching. Sear each scallop for about 2-3 minutes without moving them. You want a golden crust to form. Once the crust is ready, it’s time to flip the scallops. Use tongs to turn them gently. Now, add 1 tablespoon of unsalted butter and 2 cloves of minced garlic to the pan. Cook for another 2-3 minutes. As the butter melts, spoon it over the scallops for extra flavor. This step really makes the dish shine. For the full recipe, check the details provided earlier. Dry scallops are key. When they are wet, they won’t brown nicely. Pat them dry with a paper towel. This step is vital for that golden crust. Heat your pan until it is hot. The right temperature is around medium-high heat. If the oil shimmers, you’re ready. Cook the scallops for 2 to 3 minutes on one side. Don’t move them! This helps form a nice sear. Pair scallops with simple sides. Sautéed spinach or creamy risotto work well. You can also serve them with a fresh salad. For a pop of color, garnish with lemon wedges and chopped parsley. This adds bright flavors and makes the dish look great. If your scallops stick, they may not be ready to flip. Wait a bit longer before turning them. For thicker scallops, adjust your cooking time. Cook them for an extra minute on each side. Check for a golden crust and firmness to know they are done. Follow these tips for perfect results every time. For the full recipe, check out the details above. {{image_2}} For a twist, I love using herb-infused butter. You can mix in herbs like thyme, tarragon, or dill. These herbs add depth to the rich butter. Simply melt butter in the pan, then add your chosen herbs. It gives a fresh taste to your scallops. You can also experiment with seasonings. Try smoked paprika, cayenne, or even citrus zest. Each will change the flavor profile. A pinch of cayenne adds heat, while smoked paprika gives a nice, earthy touch. Explore different combos to find your favorite. Seared scallops shine when served with great sides. A creamy risotto pairs well. The creaminess complements the scallops' texture and keeps your meal rich. You can also add sautéed vegetables like asparagus or green beans for a light crunch. Wine can elevate your dish. A crisp white wine like Sauvignon Blanc works well. It cuts through the richness of the scallops. Another option is a light Pinot Grigio. Both wines enhance the meal without overpowering the flavors. Grab a glass to enjoy with your scallops. For the full recipe, check out Perfect Seared Scallops. Enjoy your cooking adventure! To store cooked scallops safely, first let them cool to room temperature. Place them in an airtight container. This keeps them fresh for up to two days. You can also wrap them tightly in plastic wrap, but the container works best. For reheating, use a gentle heat. You can warm them in a skillet over low heat. Add a splash of water or broth to keep them moist. Heat until they are just warm. Avoid overcooking, or they will turn tough. Yes, you can freeze cooked scallops. To do this, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. They can stay in the freezer for about three months. When you are ready to use them, thaw scallops in the fridge overnight. This keeps their texture nice. For quick thawing, place them in a sealed bag under cold water. Avoid using a microwave, as it can change their texture. You can tell scallops are done when they turn opaque and firm. They should have a nice golden crust on the outside. If they are slightly springy to touch, they're ready. You want to avoid overcooking them. Overcooked scallops become tough and rubbery. A perfect scallop should melt in your mouth. Yes, you can use frozen scallops. Just make sure to thaw them properly first. Place them in the fridge overnight or run them under cold water. Frozen scallops may have extra moisture, so dry them well before cooking. This helps achieve that perfect sear. Fresh scallops often have a better taste and texture, but frozen can work in a pinch. To avoid overcooking scallops, pay close attention to the cooking time. Sear them for about 2-3 minutes on each side. Make sure your pan is hot enough before adding scallops. If you see them turning white all the way through, they're likely overcooked. Use a timer to help you track cooking time closely. You can find great scallops at local fish markets or seafood counters. Look for scallops that are firm and have a slight sheen. Fresh scallops should not have a strong fishy smell. Ask your fishmonger about the source. Wild-caught scallops often taste better than farmed ones. This post covered the key steps to cook perfect sea scallops. We explored essential ingredients, cooking tips, and even variations to keep it exciting. Remember, dry scallops and the right heat can make all the difference. Don't forget to pair these scallops with tasty sides and a nice wine. With practice, you'll impress friends and family with your skills. Enjoy your cooking journey and savor each delicious bite!

Perfect Seared Scallops

Indulge in the delightful taste of perfectly seared scallops with this easy recipe! Discover how to achieve a golden crust and rich garlic-lemon flavor that will impress your family and friends. In just 15 minutes, you can serve a restaurant-quality dish right at home. Ready to elevate your dining experience? Click through to explore the full recipe and bring these mouthwatering scallops to your table tonight!
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Ingredients Method

Ingredients
  

12 large sea scallops, cleaned and patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving

Method
 

Prep the Scallops: Ensure the scallops are dry by gently patting them with a paper towel. This step is crucial for achieving a good sear. Season both sides with salt and pepper.
    Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
      Sear the Scallops: Carefully place the scallops in the pan, making sure they are not touching. Sear for about 2-3 minutes without moving them until a golden crust forms on one side.
        Flip and Flavor: Using tongs, gently flip the scallops over. Add the butter and minced garlic to the pan. Cook for an additional 2-3 minutes, spooning the melted butter over the scallops for extra flavor.
          Add Zest: Once the scallops are opaque and firm to the touch, remove them from the pan. Stir in the lemon zest and chopped parsley into the pan juices.
            Serve: Plate the scallops and drizzle the garlic-lemon-butter mixture on top. Serve immediately with lemon wedges on the side.
              Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4