I now use this searing method for all my recipes calling for seared sea scallops. It is absolutely fool-proof, and the scallops turn out beautifully cooked each time. I found this cooking method demonstrated by Jaques Pépin from one of his cooking shows filmed many years ago. This clearly evolved after decades of experience in the kitchen.
Pan Seared Scallops
Scallops
- 3 large dry sea scallops/per person
- kosher salt and freshly ground black pepper
- drizzle of olive oil
Gather all ingredients before starting recipe.
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Pat the scallops dry on a paper towel and season with [wprm-ingredient text=”kosher salt and freshly ground black pepper” uid=”16″].
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Heat a medium skillet over medium high heat for 2 or 3 minutes.
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Add seasoned scallops to a small bowl and add a [wprm-ingredient text=”drizzle of olive oil” uid=”14″], turning the scallops to cover all sides.
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Place scallops in the dry hot skillet and sear until the scallops get a golden brown, about [timer minutes=3]2-3 minutes[/timer], per side.
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Remove skillet from heat and keep seared scallops warm.
I now use this searing method for all my recipes calling for seared sea scallops. It is absolutely fool-proof, and the scallops turn out beautifully cooked each time. I found this cooking method demonstrated by Jaques Pépin from one of his cooking shows filmed many years ago. This clearly evolved after decades of experience in the kitchen.
