Pan-Seared Digby Scallops
Large sea scallops seared hot and fast in butter until deeply golden outside and just cooked through in the centre.
- Prep
- 10 min
- Cook
- 6 min
- Total
- 16 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Heavy skillet, preferably cast iron
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 15 g
- carbs
- 3 g
- protein
- 24 g
- calories
- 240
Instructions
- 1
Pat the scallops completely dry with paper towel and season with salt and pepper just before cooking.
- 2
Heat the oil in a heavy skillet over high heat until almost smoking.
- 3
Lay the scallops in the pan without crowding and sear undisturbed for 2 minutes until deeply golden.
- 4
Flip the scallops, add the butter, garlic and thyme, and cook a further 1-2 minutes, spooning the melted butter over them.
- 5
Remove from the heat as soon as the centres turn opaque; do not overcook.
- 6
Serve immediately with lemon wedges.
Chef's tips
Dry scallops thoroughly and use a very hot pan — wet scallops will steam instead of forming a golden crust.
Ingredient substitutions
- Digby scallops → any large fresh sea scallops
- butter baste → finish with a squeeze of lemon only for a dairy-free version
Storage
Best eaten immediately; not suited to leftovers.
Reheating
Reheating is not recommended, as scallops toughen quickly.
Common mistakes to avoid
- •Crowding the pan so the scallops steam rather than sear
- •Overcooking until rubbery
Serving suggestions
Cooked Pan-Seared Digby Scallops?
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