Learn to cook sea scallops like a pro! Velvety tender scallops with beautiful golden seared crust is the definition of perfectly seared scallops.
Ingredients
1 ½lbsdry sea scallops
Kosher salt
2tablespoonsvegetableor canola oil
Instructions
Thoroughly dry the scallops with paper towels. (This is important to achieve beautiful seared crust!)
Generously season with salt on both sides.
Heat a large stainless steel or cast iron skillet over medium high heat. (I recommend using 12-inch skillet to give plenty of room for scallops.)
Add 1 tablespoon of oil.
Add the scallops one by one into the sizzling hot skillet in a single layer, making sure they don’t touch each other. (Work in batches.)
Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are still stuck to the pan, it means they are not ready. Don’t force it. Try again in about 30 seconds.
Using a pair of kitchen tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a clean plate.
Repeat with the remaining oil and scallops. And serve immediately.