Simple Seared Scallops
By America's Test KitchenPublished on December 18, 2019
Time
35 minutes
Yield
Serves 4
Ingredients
1 ½ pounds large sea scallops, tendons removed2 tablespoons vegetable oil, divided¾ teaspoon table salt ¼ teaspoon pepper Lemon wedges
Instructions
- Place scallops on clean dish towel and place second clean dish towel on top. Gently press to blot liquid. Keeping towel on top, let scallops sit at room temperature for 10 minutes while towels absorb moisture.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking, about 2 minutes. Sprinkle scallops on both sides with salt and pepper. Add half of scallops, flat side down, in single layer around circumference of skillet; cook for 3 minutes, flipping halfway through cooking. Transfer scallops to plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Serve with lemon wedges.
Time
35 minutesYield
Serves 4Ingredients
1 ½ pounds large sea scallops, tendons removed
2 tablespoons vegetable oil, divided
¾ teaspoon table salt
¼ teaspoon pepper
Lemon wedges
Ingredients
1 ½ pounds large sea scallops, tendons removed
2 tablespoons vegetable oil, divided
¾ teaspoon table salt
¼ teaspoon pepper
Lemon wedges
Ingredients
1 ½ pounds large sea scallops, tendons removed
2 tablespoons vegetable oil, divided
¾ teaspoon table salt
¼ teaspoon pepper
Lemon wedges
Why This Recipe Works
Be sure to purchase “dry” scallops and remove the tough tendon attached to the side. To ensure that the scallops develop the best crust when cooking on a gas stovetop, place them in a ring around the circumference of the skillet (not directly in the center): Here they sit just above the burner, a spot that will always be hotter than the pan's center. In this orientation, you can use the handle as a marker to help keep track of which scallops went into the skillet first. Start at the handle and add them clockwise so you know the order in which you should flip them (first to last).
Instructions
- Place scallops on clean dish towel and place second clean dish towel on top. Gently press to blot liquid. Keeping towel on top, let scallops sit at room temperature for 10 minutes while towels absorb moisture.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking, about 2 minutes. Sprinkle scallops on both sides with salt and pepper. Add half of scallops, flat side down, in single layer around circumference of skillet; cook for 3 minutes, flipping halfway through cooking. Transfer scallops to plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Serve with lemon wedges.
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