Elegant enough for a fancy occasion and fast enough to serve any night of the week, this scallop recipe might become your new favorite way to eat seafood.
Restaurant quality scallops are easier to make at home than you ever thought! Each bite of these scallops has a light and almost-sweet flavor, highlighted by the caramelized crust on the outside.
Pan Seared Scallops
Similar to an oyster or a clam but even more tender with a hint of sweet flavor, fresh scallops are irresistible when cooked the right way. Pan searing is by far my favorite way to enjoy scallops.
For years, I only ate scallops at restaurants. Since scallops are more costly than shrimp and most other seafood I cook, I was nervous about wasting my investment by cooking them poorly at home.
When I finally set aside my fear, I couldn’t believe how easy and quick it was to cook seared scallops! My whole family loves scallops now.
Whether you enjoy indulging in scallops when you go to a restaurant or you’ve never tried them before, I know you’re going to love this easy recipe.
A restaurant-quality meal made right in your own kitchen. Served for a romantic date night or a family meal, these seared scallops are sure to impress!
How to Clean Scallops
Nowhere near as finicky as lobster or crab, scallops are easy enough for even a beginner cook. You can even get them prepared and ready to cook at any grocery store with a seafood counter.
I love that there’s no de-tailing or bone removal involved and virtually no prep time. The only prep for the scallops is actually optional. Check over the scallops as you’re handling them and remove the little side-muscle if you find any still attached.
This muscle looks like a little tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and will be a bit tough and chewy when cooked. It’s just fine if you leave it on (and sometimes it’s already been removed), some people are bothered by it and many others are not.
Just rinse the scallops under cool running water and pat them dry. I place them on a paper towel-lined plate or small sheet pan after rinsing them and th