Pan-Seared Bay of Fundy Scallops
Large sea scallops seared hard and fast in butter to build a deep golden crust while staying tender inside.
- Prep
- 10 min
- Cook
- 6 min
- Total
- 16 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Heavy skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 14 g
- carbs
- 2 g
- protein
- 20 g
- calories
- 220
Instructions
- 1
Pat the scallops completely dry and season with salt and pepper just before cooking.
- 2
Heat the oil in a heavy skillet over high heat until shimmering.
- 3
Lay the scallops in the pan without crowding and sear undisturbed for 1.5-2 minutes until deep golden.
- 4
Flip each scallop, add the butter and garlic to the pan, and sear the second side for another 1.5 minutes, spooning the melted butter over the scallops.
- 5
Remove as soon as the scallops are opaque and just firm to the touch.
- 6
Squeeze fresh lemon juice over the top and serve immediately.
Chef's tips
Moisture is the enemy of a good sear — dry the scallops thoroughly and do not move them once they hit the hot pan.
Ingredient substitutions
- butter → all oil for a dairy-free version
Storage
Best served immediately; not recommended for storage as texture suffers.
Reheating
Reheat very briefly in a hot pan if needed, though fresh is best.
Common mistakes to avoid
- •Crowding the pan, which steams rather than sears the scallops
- •Cooking wet scallops, which prevents browning
Serving suggestions
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