The Best Seared Scallops
A fast skillet method for sea scallops with crisp golden edges and a delicate, just-cooked center.
Prep 5 min · Cook 5 min · Total 25 min · Makes 4 servings
Ingredients
- 1 1/4 pounds fresh dry sea scallops
- Kosher salt
- 1 tablespoon vegetable, canola, or grapeseed oil
Directions
- Arrange the scallops over paper towels, then salt them all over. Cover them with additional towels and press gently but thoroughly to remove moisture. Move them to the refrigerator for 15 minutes.
- Take the scallops out of the refrigerator and blot them dry once more. Sprinkle them lightly with a little more salt.
- Set a large stainless steel or cast iron skillet over high heat and add the vegetable oil. When the oil just begins to smoke, place the scallops in the pan with room around each one so they sear instead of steam.
- Leave the scallops alone until the bottoms are nicely browned, about 1 minute. Turn them carefully, then cook the other side until browned as well, about 1 minute longer.
- Move the scallops to a plate lined with paper towels so any extra oil can drain off. Serve right away.