Pan Seared Scallops

Pan Seared Scallops

Without a doubt, one of the most intimidating dishes for anyone to make (just watch Hell’s Kitchen if you don’t believe me).  I’m not sure why this dish is so scary but I too used to feel nervous about it; I’m thinking though it comes down to how expensive these suckers can be!

Serves 4 (see notes)

½ tbsp butter

½ tbsp extra virgin olive oil

Scallops, cleaned and patted dry

–  Over medium high heat, add the butter and olive oil to a sauté pan.

–  Add the scallops when the pan is hot and the fat has melted.

–  Don’t touch the scallops until you are going to flip them; about 2-3 minutes, when you see the edges are browning and it’s starting to cook towards the middle.

–  Drop the heat to medium after the scallops have been flipped.

–  Cook for about another minute.

–  You can tell the scallop is cooked when the middle is opaque and is slightly warm.

Notes:

1. Larger scallops will take longer to cook but the principle is the same!
2. I tend to make 4 or 5 small-medium scallops per person.
3. It’s easier to use more then one pan at a time versus squeezing all scallops into one pan when cooking for a family of 4 or more.