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PAN-SEARED

Pan-Seared Scallops

Serves 4 · 20 minutes

Why this recipe works

Water on the surface steams the scallop instead of browning it. A dry scallop in a hot, barely oiled pan gets a crust in about two minutes, which is all the time the center needs.

Substitutions

There is not a perfect swap. If scallops are out, ask the counter and cook shrimp in the same hot pan. Shrimp take a little longer and should read about 145 F.

Ingredients

• 1 1/4 pounds sea scallops, side muscle removed
• 1/2 teaspoon kosher salt
• 1 tablespoon neutral oil
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1 tablespoon minced chives
• Lemon wedges

Steps

1. Pat the scallops very dry with paper towels and salt them. Wet scallops will not brown.
2. Heat the oil in a skillet over medium-high until it shimmers. Add the scallops, leaving space between them. Do not move them for about 2 minutes.
3. Turn when the underside is deep brown. Cook until the sides turn opaque and the center reads about 145 F, usually another 1 to 2 minutes.
4. Add the butter and lemon juice, spoon it over the scallops, and finish with chives.

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