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Seared Scallops

Scallops are an extremely easy fish to cook! Follow the recipe below to a tee and you will understand the allure of this fish.


  • 1 lb. of Scallops (either U10 or 10-20)

  • 4 tablespoons of oil with a high smoking point (avocado oil, canola oil, corn oil)

  • 2 tablespoons of butter

  • Dash of Salt

  • Dash of Pepper


  1. Lay the scallops on a paper towel and pat dry. This helps them brown.

  2. Season one side of the scallops with salt and pepper.

  3. Using a heavy-bottom saucepan (such as cast iron) heat the oil on high.

  4. Once the oil is hot, add the scallops to the pan (seasoned side down). Take care not to crowd the scallops. If you're using 10-20 scallops cook in two batches.

  5. Season the bare side of the scallops.

  6. Cook the scallops for 90 seconds - 2 minutes and turn.

  7. Add the butter to the pan and cook for another 90 seconds - 2 minutes.

  8. Immediately remove the scallops from the pan and serve. .

Serve with wilted broccolini, risotto or as a topper on a filet.


  • Season with garlic salt instead of regular salt. When you turn the scallops and add the butter, also add some raw, diced garlic. Drizzle the butter and garlic mixture over the scallops and serve immediately.

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