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- 1 pound sea scallops, patted dry - 2 tablespoons olive oil - Salt and pepper to taste - 4 tablespoons unsalted butter - 1 tablespoon fresh lemon juice - Zest of 1 lemon - 2 cloves garlic, minced - 1 tablespoon fresh parsley, finely chopped - Fresh thyme leaves (optional for garnish) - Large skillet - Tongs - Paper towels - Measuring spoons When making crispy pan-seared scallops, fresh ingredients are key. The scallops should be as dry as possible. Pat them with paper towels to soak up moisture. This makes the scallops crisp when cooked. I use sea scallops for their sweet flavor. You can find them at most fish markets. Next, I heat olive oil in a large skillet. You want it to shimmer but not smoke. This means the oil is ready for the scallops. Salt and pepper enhance the flavor. I recommend seasoning both sides of the scallops. Lemon juice and zest bring brightness to the dish. Fresh garlic adds aroma and flavor. Chopping fresh parsley gives a nice touch. It adds color and freshness to the final plate. Optional thyme leaves can be added as a garnish. They add a lovely herbal note. With these ingredients and tools, you are ready to create a delicious meal. For the full recipe, check out the details above. First, you need to pat the scallops dry. Use paper towels to remove any moisture. This step is key for getting a nice crispy crust. If scallops are wet, they will steam instead of sear. Season both sides with salt and pepper. This adds flavor and helps create that golden crust. Now, heat the olive oil in a large skillet. Set the heat to medium-high. Wait until the oil shimmers. This shows it is hot enough for cooking. Carefully place the scallops in the skillet. Make sure to leave space between each one. Sear the scallops for about 2-3 minutes. Do not move them during this time. You want a beautiful golden color. After searing, it’s time to flip the scallops. Use tongs to turn them gently. Cook the other side for about 2 minutes. The scallops should be opaque and cooked through. Once done, remove them from the skillet and set aside on a plate. What comes next is the lemon herb butter. Lower the heat to medium. Add the unsalted butter to the same skillet. Let it melt down while scraping up any brown bits stuck to the bottom. These bits add great flavor to the sauce. Stir in the minced garlic and let it cook for 30 seconds. This will make your kitchen smell amazing! Now, add the fresh lemon juice and lemon zest. Sprinkle in the chopped parsley too. Stir well to combine everything. Allow the sauce to bubble for a minute. This will help meld the flavors together nicely. For the full recipe, follow the steps above and enjoy a delightful dish! To get the best crispy scallops, I recommend using olive oil. It has a high smoke point, which works well for searing. Heat the oil until it shimmers in the pan. This shows it's hot enough for cooking. If the pan isn’t hot, the scallops will stick and won’t brown. Plating your scallops can be fun! I love serving them on a bed of sautéed spinach. The green adds color and a nice touch. You can also pair them with a fresh citrus salad. A drizzle of lemon herb butter around the plate looks great too! One big mistake is overcrowding the pan. When you add too many scallops, they steam instead of sear. Another mistake is not drying the scallops well. Moisture keeps them from getting that nice golden crust. For the best results, pat them dry with paper towels before cooking. For a complete guide on making this dish, check out the Full Recipe. {{image_2}} You can make your crispy pan-seared scallops even better by adding more flavors. Here are some ideas: - Herbs: Try adding fresh herbs like dill or basil. Just chop them finely and mix them into your butter sauce. The herbs give a fresh taste to the dish. - Spices: You can also add spices for a kick. Paprika brings a mild warmth, while chili flakes add heat. Sprinkle these on the scallops before cooking for extra flavor. Not only can you use lemon herb butter, but there are other tasty sauces you can try: - Creamy garlic sauce: This sauce is rich and smooth. Just mix heavy cream with minced garlic, salt, and pepper. Cook it on low heat until it thickens, then pour it over your scallops. - Tomato-based sauce: For a different flavor, consider a tomato-based sauce. You can sauté garlic and onions, then add crushed tomatoes and herbs. Let it simmer for a while, and pour it over the scallops for a bright, zesty finish. The right sides can make your scallops shine. Here are some great options: - Seasonal vegetables: Choose fresh, seasonal veggies like asparagus or green beans. Sauté them lightly in olive oil and serve them alongside your scallops for a colorful plate. - Different types of grains: Grains like quinoa or rice can add heartiness to your meal. Cook them in vegetable broth for extra flavor, and serve them under the scallops for a satisfying dish. For the complete dish, check the Full Recipe. To keep your crispy pan-seared scallops fresh, place them in an airtight container. This helps avoid moisture. Store them in the fridge for up to two days. After that, the texture may not be as good. Always check for any off smells before eating leftovers. When reheating scallops, use a skillet over low heat. This method helps restore some crispiness. Heat them for a few minutes until warm, flipping gently. Avoid using a microwave. It often makes scallops rubbery and soggy. For best results, enjoy them fresh! If you want to explore the full recipe, check it out here. Cook scallops for about 4 to 6 minutes total. Sear them for 2 to 3 minutes on one side. Once they are golden brown, flip them. Cook for an additional 2 minutes or until they turn opaque. You can tell they are done when they feel firm to the touch. Scallops may not be crispy if they are wet or overcrowded. Make sure to pat them dry before cooking. Use a large skillet to give them space. Avoid flipping them too soon; let them sear undisturbed for the best crust. Yes, you can use frozen scallops. Thaw them in the fridge overnight or place them in cold water for about an hour. Once thawed, pat them dry well. This will help you achieve that crispy texture. Crispy pan-seared scallops pair well with many sides. Try sautéed spinach or a fresh citrus salad. You can also serve them with rice or quinoa for a filling meal. A drizzle of the lemon herb butter adds great flavor too. For more ideas, check the full recipe. In this post, we explored how to cook sea scallops to perfection. We looked at the ingredients needed, essential tools, and detailed instructions from preparation to serving. You learned valuable tips to avoid common mistakes and variations to enhance flavors. Remember, crispy scallops depend on proper drying and pan temperature. With practice, you can serve a delightful dish that impresses everyone. Happy cooking!

Crispy Pan-Seared Scallops

Elevate your dinner with this crispy pan-seared scallops recipe that promises luscious flavor and a delightful crunch! Perfect for home cooks and special occasions alike, discover how to achieve a golden crust and tender inside with my simple tips and step-by-step instructions. Dive into deliciousness and impress your guests with this gourmet dish. Click now to explore the full recipe and make your dinner unforgettable!
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Ingredients
  

1 pound sea scallops, patted dry

2 tablespoons olive oil

Salt and pepper to taste

4 tablespoons unsalted butter

1 tablespoon fresh lemon juice

Zest of 1 lemon

2 cloves garlic, minced

1 tablespoon fresh parsley, finely chopped

Fresh thyme leaves (optional for garnish)

Instructions
 

Prep the Scallops: Ensure the scallops are completely dry by patting them with paper towels. This helps achieve that crispy crust. Season both sides with salt and pepper.

    Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until it's shimmering.

      Sear the Scallops: Carefully place the scallops in the skillet, leaving space between each. Sear for about 2-3 minutes without moving them, until a golden crust forms.

        Flip: Use tongs to gently turn the scallops over. Cook for another 2 minutes, until they are opaque and cooked through. Remove scallops from the skillet and set them aside on a plate.

          Make the Lemon Herb Butter: In the same skillet, reduce the heat to medium. Add the butter and let it melt, scraping up any brown bits from the bottom of the skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant.

            Add the Finishing Touches: Stir in the lemon juice, lemon zest, and chopped parsley. Stir well to combine and allow the sauce to bubble for a minute.

              Plate and Serve: To serve, arrange the scallops on a serving plate and drizzle the lemon herb butter over the top. Garnish with fresh thyme leaves if desired.

                Prep Time: 10 min | Total Time: 20 min | Servings: 2-4

                  - Presentation Tips: Serve the scallops on a bed of lightly sautéed spinach or accompanied by a citrus salad for added color. Drizzle some of the lemon herb butter around the plate for a beautiful presentation.