Perfectly Pan-Seared Scallops

Alright, let's dive in. who doesn't love perfectly pan seared scallops recipe ? honestly, it's one of those dishes that feels super fancy, but it's dead easy to whip up at home.

We're talking sweet, caramelized scallops that taste like you're dining in a michelin starred gaff.

Seafood Sensation: Why Scallops?

This pan seared scallops recipe isn't just about deliciousness. scallops, traditionally enjoyed around coastal regions across the globe, offer a taste of the sea with minimal effort.

It's proper simple, rated "easy," and takes less than 20 minutes. this recipe yields two main course portions or four appetizers.

Perfect for a romantic dinner or a starter to impress.

Health Boost in Every Bite

Did you know scallops are packed with protein and omega-3s? seriously! this pan seared scallops recipe is a treat and good for you.

I often make it when i need a quick, healthy meal that still feels a bit posh. plus, it's brilliant for special occasions like anniversaries.

Honestly, what could be more romantic than perfectly cooked scallops ?

Getting Started with Seasoned Scallops

To create the best seasoned scallops , you'll need the following ingredients:

• 8-12 large sea scallops (U-10 size)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Optional: 1 clove minced garlic
• Optional: 1 sprig fresh thyme or rosemary
• Optional: 1 tablespoon lemon juice
• Optional: 2 tablespoons dry white wine

Right, those are your bits. Now, let’s get cooking!

Right, let's get down to brass tacks for this pan seared scallops recipe . No faff, just the good stuff! Honestly, nailing this is easier than you think.

What You'll Need: Ingredients Sorted

Here's the lowdown on what you'll need to make these restaurant worthy beauties at home.

Main Ingredients For Pan Seared Scallops And Shrimp

• Scallops: 8-12 large sea scallops. That's about 300g or 10.5 oz . Go for "U-10" if you can find 'em. These are usually pretty decent. Make sure they smell fresh and, like, not fishy.
• Olive oil: 1 tablespoon ( 15 ml ) - nothing fancy, just regular olive oil will do.
• Butter: 2 tablespoons ( 28g or 1 oz ) unsalted. You know, the good stuff for that rich flavour.
• Salt & Pepper: To taste. Sea salt is awesome if you've got it. These are used to produce the best Seasoned Scallops

Spice It Up! Seasoning Notes

• Garlic (optional): 1 clove, minced. Only if you're a garlic fiend like me.
• Thyme or Rosemary (optional): 1 sprig. Fresh is best, obvs.
• Lemon Juice (optional): 1 tablespoon . Adds a bit of zing.
• White Wine (optional): 2 tablespoons . Sauvignon Blanc or Pinot Grigio works a treat for Pan Seared Scallops White Wine . These will make your dish a masterpiece of Butter Poached Scallops .

Kit You'll Need: Equipment Needed

• A decent frying pan: Stainless steel or cast iron. The key here is heat retention.
• Paper towels: For patting those scallops dry. Absolutely essential.
• Tongs: For flipping. Honestly, you could get away without fancy kit for this pan seared scallops recipe .

Equipment Needed and Common Substitutions

You do not need fancy equipment to make Cooked Scallops . A skillet is essential, but there are some alternatives to use if you are missing something.

• The Right Pan: A cast iron skillet is great, but a stainless steel one is good.
• Paper Towels: Essential. You can't get a good sear without these.
• Tongs: Crucial for flipping the scallops gently.

Honestly, my Nan used to make these in a right old beat-up pan. It’s all about the technique, innit?

Right, now you know what you need, let’s get cooking.

Perfectly Pan-Seared Scallops: Restaurant Quality at Home

Ever wanted to nail that perfect pan seared scallops recipe you see in fancy restaurants? honestly, it's easier than you think! this method gets you golden brown, tender scallops every single time.

Get ready for some seriously delicious seafood.

Prep Like a Pro, Cook Like a Chef

Essential mise en place is key. Have everything ready before you even turn on the heat.

Time saving organization tips: Pat those seasoned scallops completely dry with paper towels. Seriously, drier is better for that sear! Salt and pepper them generously too.

Safety Reminders: Watch out for splattering hot butter! Aprons are your friend, mates.

Getting Down to Business: The Pan-Seared Scallops Process

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat until shimmering. This takes about 2- 3 minutes .
2. Carefully place the seasoned scallops in the hot pan, leaving space between each. Don't overcrowd!
3. Sear for 2- 3 minutes without moving until golden brown. Patience is crucial.
4. Flip with tongs, add the remaining 1 tablespoon butter (and minced garlic and thyme if you're feeling fancy).
5. Cook for another 1- 2 minutes , basting with the melted butter.
6. If you're boujee, deglaze the pan with a splash of white wine for a super sauce ( Pan Seared Scallops White Wine ).
7. Serve immediately.

Pro Tips for Epic Scallops

Want to elevate your pan seared scallops recipe even more? Here are a couple of things I've learned over the years.

Expert Techniques: Don't move the seasoned scallops once they're in the pan until they've developed a gorgeous crust. Trust me on this one.

Common Mistakes: Overcooking is the enemy. Cooked scallops should be opaque and firm but still slightly yielding. No one wants rubbery scallops!

make-ahead options: you can prep the scallops by patting them dry and seasoning them up to an hour ahead. but sear them right before serving.

These pan seared scallops and shrimp dish is quick and easy so you will have a healthy meal option in few minutes, or make it a luxurious experience when paired with a creamy sauce! for a delightful variation, consider whipping up some butter poached scallops .

These are rich and melt-in-your mouth amazing. or, you know, just chuck them on top of some scallops and potatoes for ultimate comfort food.

Even seared bay scallops makes a very great appetizer for your friends. you know, i've even tried crusted scallops with panko breadcrumbs once not bad, eh? however, my heart always returns to the classic pan seared scallops recipe .

You could even fry scallops , but i would say you stick to pan searing them as it is healthier and tastier.

Honestly, following these steps will give you a pan seared scallops recipe that's chef's kiss good. Give it a go, yeah? You might surprise yourself!

Alright, check out these extra nuggets of wisdom for nailing that pan seared scallops recipe ! Honestly, the details can really elevate your dish.

Recipe Notes: Level Up Your Scallops

Serving Suggestions: Show 'Em Off!

Okay, presentation matters, right? for plating, think simple elegance. a swirl of creamy mashed potatoes or a bed of vibrant green spinach looks gorgeous under those cooked scallops .

Or, fancy pants style, serve them atop a scallops and potatoes hash. i once went to a restaurant where they served them on a tiny plank of wood.

Super cute! for sides, asparagus with a squeeze of lemon is always a winner. and to drink? a crisp, dry white wine like a sauvignon blanc complements the sweetness of the seasoned scallops perfectly.

Classy.

Storage Tips: Keep 'Em Fresh!

So, you've got leftovers? lucky you! pop those bad boys in an airtight container in the fridge. they'll be good for about 2 days.

Don't even think about freezing cooked scallops, though. trust me, they'll turn into rubbery nightmares. when you reheat them, gently pan-sear them again or warm them in a sauce to prevent them from drying out.

Honestly, it’s best to eat them fresh. but hey, life happens.

Variations: Mix It Up!

Fancy a twist? try a pan seared scallops white wine sauce for extra richness. sub a dairy-free butter alternative for a creamy butter poached scallops vibe if you're avoiding dairy.

Or, swap out the thyme for rosemary in the winter for a warm, woodsy flavour. you could even try seared bay scallops instead of the big boys for a smaller, sweeter bite.

The fry scallops is the faster method but be careful to not overcook them.

Nutrition Basics: Goodness Inside

Listen, i'm no nutritionist, but pan seared scallops and shrimp are generally pretty good for you. they're packed with protein, low in fat (especially if you're careful with the butter!), and a great source of essential minerals.

Plus, seafood is linked to brain health, so you know, it's practically a brain booster. just don't go overboard with the butter or salt!

You know what? this crusted scallops journey is so worth it! don't be afraid to experiment, and most importantly, have fun.

With a little practice, you’ll be serving up restaurant worthy pan seared scallops recipe in no time! go on, give it a go! you've got this!