Perfect Seared Scallops
- PREP 5min
- COOK 5min
- TOTAL 10min
Seared scallops cook quickly (within 5 minutes) and are best when enjoyed immediately. If you’re serving them with pasta, vegetables, or rice, make sure they are ready before cooking the scallops. I highly recommend the garlic basil butter!
You Will Need
12 large sea scallops, 1 ¼ to 1 ½ pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons avocado oil or vegetable oil
Garlic Basil Butter
1 ½ tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices
Directions
Pat the scallops dry with a paper towel. Dust one side of the scallops with a small amount of flour, then season with salt and pepper.
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops in the pan, seasoned side down.
Cook, without moving them, until browned, about 2 minutes.
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Flip the scallops. If any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
Add the butter and garlic to the pan, swirling the butter around as it melts.
Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve.
Adam and Joanne's Tips
- Do I need to use flour? If you don’t want to use flour, it’s okay. It helps with even browning, and since some of the flour sticks to the bottom of the pan, it mixes with the butter, helping to thicken the garlic basil butter sauce. If you are gluten-free or don’t want to use flour, make sure the scallops are as dry as you can get them for the best chance at a good sear.
- Using frozen scallops: The easiest and safest way to thaw them is to place them in the refrigerator the night before cooking them. To quickly thaw scallops, add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl occasionally until the scallops have defrosted, about 30 minutes. Before cooking them, take extra care when patting them dry.
- The nutrition facts provided below are estimates.