If you’re looking for a quick, elegant dish that impresses without requiring hours in the kitchen, Simple Pan Seared Scallops is the answer. This recipe highlights the natural sweetness and delicate flavor of scallops, making them a perfect choice for any occasion. With just a handful of ingredients and straightforward instructions, you can create a stunning seafood dish that rivals any fine dining experience. Let’s dive into the details of how to make perfectly seared scallops that are golden brown on the outside and tender on the inside.
Why This Recipe Is Reliable
This recipe for Simple Pan Seared Scallops is not only simple but also foolproof. Scallops cook quickly, and with the right technique, they can be perfectly seared every time. The beauty of this dish lies in its simplicity; using minimal ingredients allows the scallops to shine. By following the precise steps outlined here, you’ll achieve that lovely caramelization that brings out the best in seafood. Plus, it’s an adaptable recipe, perfect for any season or occasion.
What to Buy
When preparing Simple Pan Seared Scallops, the quality of your ingredients is essential. Here’s what you’ll need:
- 1 pound wild-caught scallops: Always opt for wild-caught when possible for the best flavor and sustainability. Ensure the side muscle is removed, and rinse them well.
- 1/4 teaspoon kosher or sea salt: Enhances the natural flavor of the scallops.
- 1/4 teaspoon freshly ground black pepper: Freshly ground adds a depth of flavor.
- 1 tablespoon plus 1 teaspoon coconut oil: A high smoke point oil perfect for searing.
- 1 lemon: Cut into wedges for serving, adding brightness and acidity to the dish.
Equipment & Tools
To prepare your Simple Pan Seared Scallops, gather the following equipment:
- Non-stick skillet: Ensures easy searing and prevents sticking.
- Tongs: For flipping scallops without damaging them.
- Paper towels: Essential for patting the scallops dry before cooking.
- Serving plate: To present your beautiful scallops.
Simple Pan Seared Scallops in Steps
Step 1: Prepare the Scallops
Begin by rinsing the scallops under cold water. Pat them dry with paper towels thoroughly. This step is crucial as excess moisture can prevent proper searing. Once dry, season both sides of the scallops with salt and freshly ground black pepper.
Step 2: Heat the Skillet
In a non-stick skillet, heat 1 tablespoon of coconut oil over medium-high heat. Allow the oil to get hot but not smoking; this is key to achieving that perfect golden crust.
Step 3: Sear the Scallops
Once the oil is shimmering, carefully place the scallops in the skillet, making sure they are spaced apart to avoid steaming. Sear without moving them for about 2-3 minutes, or until a golden brown crust forms.
Step 4: Flip and Finish Cooking
Using tongs, gently flip each scallop. Add the remaining teaspoon of coconut oil to the pan. Continue cooking for another 2-3 minutes, until the scallops are opaque and firm to the touch.
Step 5: Serve
Remove the scallops from the skillet and transfer them to a serving plate. Serve immediately with lemon wedges on the side for squeezing over the top. The acidity of the lemon will elevate the flavors beautifully.
Spring to Winter: Ideas
These Simple Pan Seared Scallops can be paired with various sides and sauces to suit any season. Here are some ideas:
- In spring, serve with a fresh asparagus salad and a lemon vinaigrette.
- In summer, pair with a mango salsa for a tropical twist.
- In fall, try them with a butternut squash puree for a cozy feel.
- In winter, serve alongside creamy risotto or Creamy Garlic Tuscan Salmon Skillet for a hearty meal.
Behind the Recipe
This recipe for Simple Pan Seared Scallops is inspired by the classic techniques of French cuisine, where the focus is on enhancing the natural flavors of the ingredients. The simplicity of the preparation allows for versatility, making it suitable for both weeknight dinners and special occasions. The use of coconut oil not only provides a unique flavor but also a healthier fat alternative for cooking.
Storing, Freezing & Reheating
If you happen to have leftovers from your Simple Pan Seared Scallops, here’s how to store them:
- Storing: Place any leftover scallops in an airtight container in the refrigerator. They will keep for up to 2 days.
- Freezing: While it’s best to enjoy scallops fresh, you can freeze them for up to a month. Just ensure they are well-wrapped to prevent freezer burn.
- Reheating: Reheat in a skillet over low heat until warmed through, adding a little coconut oil to keep them moist.
Top Questions & Answers
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just be sure to thaw them completely and pat them dry before cooking to achieve the best sear.
What are the best sides to serve with scallops?
Scallops pair wonderfully with a variety of sides such as salads, pasta, or creamy risottos. For a flavorful combination, try them with Honey Butter Garlic Salmon Sheet Pan Dinner.
How can I tell when scallops are done cooking?
Scallops are perfectly cooked when they are opaque all the way through and firm to the touch. They should also have a nice golden crust on the outside.
Can I substitute coconut oil with another oil?
Yes, you can use other oils with high smoke points, such as avocado oil or grapeseed oil, but keep in mind that it may alter the flavor slightly.
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Before You Go
With this Simple Pan Seared Scallops recipe in your culinary arsenal, you’re ready to impress your family and friends. The balance of flavors and textures creates a dish that is both satisfying and elegant. Try it out for your next dinner party or a cozy weeknight meal. Enjoy the culinary journey, and don’t forget to share your results!
Simple Pan Seared Scallops
Ingredients
Equipment
Method
- Begin by rinsing the scallops under cold water. Pat them dry with paper towels thoroughly. Season both sides with salt and pepper.
- In a non-stick skillet, heat 1 tablespoon of coconut oil over medium-high heat until hot but not smoking.
- Once the oil is shimmering, place the scallops in the skillet, spaced apart. Sear for about 2-3 minutes until golden brown.
- Using tongs, gently flip each scallop and add the remaining teaspoon of coconut oil. Cook for another 2-3 minutes until opaque and firm.
- Remove the scallops from the skillet and transfer to a serving plate. Serve immediately with lemon wedges.
Notes
- Always dry scallops thoroughly for the best sear.
- For a twist, try pairing with a fresh mango salsa.
- Store leftovers in an airtight container for up to 2 days.
