Learn how to make Seared Scallops with a perfectly golden brown crust, just like at the restaurants! They’re incredibly simple to make at home and much cheaper than dining out.
Scallops are on most nice restaurant menus these days, and for good reason. As far as seafood goes, I would take scallops over anything.
Ingredients
1 1/4 pounds fresh dry sea scallops (see note)
Kosher salt
1 tablespoon vegetable, canola, or grapeseed oil
Directions
1. Place scallops on a layer of paper towels and season with salt on all sides. Top with more towels and thoroughly pat dry. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.
2. Cook scallops without moving them until well browned on first side, about 1 minute. Carefully flip scallops and cook until second side is browned, about 1 minute longer. Transfer scallops to a paper towel–lined plate to drain. Serve immediately.