Perfect Pan Seared Scallops (Printable Version)

# What You'll Need:

→ Main

01 - 12 large dry-packed sea scallops
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste

→ Optional Garnish

06 - Garlic butter sauce
07 - Fresh herbs for garnish

# Step-by-Step Directions:

01 - Pat scallops dry thoroughly with paper towels and let sit uncovered for 10 minutes to remove surface moisture.
02 - Lightly season both sides of the scallops with kosher salt and black pepper.
03 - Heat olive oil in a heavy skillet over medium-high heat until shimmering but not smoking.
04 - Place scallops in the pan without crowding. Sear undisturbed for 3–4 minutes until a golden crust forms.
05 - Add butter to the pan, flip scallops, and cook for an additional 1 minute until just opaque in the center.
06 - Remove scallops from the pan and serve immediately with optional garlic butter sauce or fresh herbs.

# Helpful Notes:

01 - Use dry-packed scallops to ensure a proper sear and avoid steaming in excess liquid.
02 - Frozen scallops should be thawed overnight in the refrigerator for best texture.
03 - If pan accumulates excess liquid, soak it up gently with a paper towel corner before flipping scallops.

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