Perfect Pan Seared Scallops: A Restaurant Worthy Dinner in Minutes

Hey y'all and welcome to my West Virginia kitchen!  If you've ever sat at a fancy seafood restaurant and thought "Wow, I wish I could make scallops like this at home" today's your lucky day!  My Perfect Pan Seared Scallops recipe will have you feeling like a professional chef in under 15 minutes.  

Golden brown on the outside, buttery and tender on the inside, scallops are one of those magical proteins that feel like a splurge but are surprisingly quick and easy to cook.  The trick?  A hot pan, a good sear, and a little know-how (which I'm about to give you).

Whether you're serving them as a date night showstopper, a light summer dinner, or a part of a holiday spread, these scallops are chef's kiss perfection.  I can't wait to share them with you so...

Let's Get Started! 

WHY YOU'LL LOVE THIS RECIPE:

• Quick Cooking:  From pan to plate in under 10 minutes. 
• Restaurant Quality:  That irresistible golden crust without leaving your kitchen. 
• Versatile:  Pairs beautifully with a wide variety of side dishes. 
• Impressive Yet Easy:  Perfect for a special occasion or just because.  

INGREDIENTS YOU WILL NEED:

• 1 lb. Fresh Sea Scallops (dry packed preferred)
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. Olive Oil
• Salt and Pepper, to taste
• Optional:  Fresh Lemon Wedges, Garlic, or Herbs for finishing

STEP-BY-STEP INSTRUCTIONS FOR PERFECT PAN-SEARED SCALLOPS:

1. Pat Dry:  Moisture is the enemy of a good sear!  Place your scallops on a paper towel and pat them completely dry. 
2. Season Well:  Sprinkle both sides with salt and pepper.  Keep it simple.  Scallops have a naturally sweet, delicate flavor that shines with minimal seasoning.  
3. Heat the Pan:  Place a stainless steel or cast iron skillet over medium-high heat.  Add the butter and olive oil.  You want the pan hot enough that the scallops sizzle the second they touch it.  
4. Sear Without Moving:  Place the scallops in the pan, leaving space between them.  Cook 2-3 minutes per side.
5. Flip and Finish:  Flip scallops and cook another 1-2 minutes.  They should be opaque and slightly springy to the touch. 
6. Serve Immediately:  Top with a squeeze of fresh lemon juice or a sprinkle of shopped herbs for extra brightness.  

STEP-BY-STEP PHOTOGRAPHS:

  

PRO TIPS FOR SCALLOP SUCCESS:

• Dry Packed vs. Wet Packed:  Always choose dry packed scallops for better browning and no chemical aftertaste.  
• Don't Crowd the Pan:  Over crowding causes steaming instead of searing.  Work in batches if needed.  
• High Heat is Key:  That gorgeous crust only happens in a hot skillet.  

PERFECT SIDE DISHES FOR PAN SEARED SCALLOPS:

Scallops play well with a variety of flavors.  Here are some winning pairings. 

Fresh and Light

• Lemon Garlic Asparagus
• Arugula Salad with Parmesan and Balsamic
• Steamed Green Beans with Almonds

Comforting and Creamy

• Risotto (Parmesan, Lemon, or Asparagus)
• Garlic Mashed Potatoes
• Creamy Polenta

Bright and Zesty

• Citrus Couscous Salad
• Mango Avocado Salsa
• Roasted Cherry Tomatoes with Basil

SERVING IDEAS:

• Surf & Turf:  Serve alongside a juicy steak for a decadent dinner.  
• Pasta Night:  Toss with linguine, olive oil, garlic, and parsley.
• Small Plates Party:  Pair with other seafood favorites like shrimp cocktail or crab cakes.  

No matter how you choose to serve them once you make these Perfect Pan-Seared Scallops at home, you'll wonder why you ever paid $35 a plate for them.  They're quick, elegant, and packed with flavor; the ultimate weeknight indulgence or special occasion show stopper.  

So grab a skillet, heat it up, and let's get searing!  Your inner chef will thank you.  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~