Modern · Dinner · All year
Seared Scallops
4.6 · community
10m
Prep
6m
Cook
Easy
Level
280
Energy
The 90-second-per-side masterclass: dry scallops, screaming pan, no crowding, one flip. Mahogany crust, translucent center, restaurant margins destroyed.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Scallops — "dry-packed" — untreated, not soaked
4 steps
Method
1
Pull the side muscle tab off each scallop; dry them on towels 10 minutes. Salt just before the pan.
10 min — timer available in cooking mode
Why this works
"Wet" (treated) scallops weep and refuse to brown. Ask the fishmonger for dry-packed — the single most important word in this recipe.
2
Heat the oil until just smoking. Scallops in with breathing room, flat-side down: 90 seconds untouched to deep mahogany.
2 min — timer available in cooking mode
3
Flip; add butter and garlic and baste 60–90 seconds more. Centers stay translucent — they finish on the plate.
2 min — timer available in cooking mode
4
Lemon into the foaming butter, over the scallops, flaky salt. Serve in the next 60 seconds.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Champagne cream sauce from the library, or just Champagne.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Crusty bread or buttered rice
A sharp green salad
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
280
kcal
28g
protein
8g
carbs
15g
fat
3g
fiber
520mg
sodium
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