Master Recipe

Pan-Seared Scallops

NOTE: This recipe was developed for standard sea scallops, about the size of a short, squat marshmallow. If using smaller scallops, turn off the heat as soon as you turn them; they will finish cooking from the residual heat, 15 to 30 seconds longer. For very large scallops, turn the heat to low once they have browned and continue cooking for 1 minute. Then turn the scallops, raise the heat to medium, and cook them at least 2 minutes on the second side. Serves four.

  1¹/₂    pounds sea scallops (about 30 to a pound), small muscles removed (see figure 5)

      Salt and ground black pepper

  1¹/₂    tablespoons unsalted butter

INSTRUCTIONS:

1. Sprinkle scallops on both sides with salt and pepper to taste. Heat an 11-inch sauté pan over medium-high heat until hot, about 1 minute. Add half the butter; swirl to coat pan bottom. Continue to heat pan until butter begins to turn golden brown.

 

2. Add half the scallops, one at a time, flat side down. Cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1¹/₂ to 2 minutes. Using tongs (see figure 6), turn scallops, one at a time. Cook until medium-rare (sides have firmed up and all but middle third of scallop is opaque), 30 to 90 seconds longer, depending on size. Transfer scallops to warm platter; cover with foil. Repeat cooking process using remaining butter and scallops. Serve immediately.