Seared scallops make a simple, yet elegant meal. Tender, buttery and delicious, these scallops are ready in 15 minutes! Served with a delicious pan sauce!
Course: Appetizer, Main Course
Keyword: easy scallops recipe, how to sear scallops, pan seared scallops, pan seared scallops recipe, scallop recipes, scallops, scallops recipe, seared scallop recipes, seared scallops, seared scallops recipe, what are scallops
Author: Robyn Stone | Add a Pinch
1poundlarge sea scallops
For the pan sauce: (optional)
1/4cupdry white wine or chicken stock
salt and pepperto taste
Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
Remove the scallops from the skillet to a serving platter and keep warm.
For the Pan Sauce:
Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.