What Are Scallops?
Similar to oysters, muscle, and claims, scallops belong to the bivalve muscle group. They’ve got two shells that protect their inner muscle, and inside, there’s a tasty white part, aka the adductor muscle (that’s the part we eat), and a funky orange section called the coral. When you cook the white muscle, it becomes round and tender, with a hint of sweetness and a salty vibe.
There are two different varieties of scallops: bay scallops and sea scallops. For this recipe, we’re using sea scallops because they’re larger and not as sweet as bay scallops. They are also great for sous vide scallops.
The best way to cook scallops is by pan-searing them on the grill or stovetop or smoking them like our smoked bacon-wrapped scallops. The key is to not over cook them, or they can become tough. Pan-searing gives the scallops a nice golden brown crust quickly and delicious flavor while leaving the centers perfectly done.
Ingredients
For the pan seared scallops
- ▢ 1 lbs Scallops colossal sea scallops, thawed
- ▢ 1 tsp Salt
- ▢ 1 tbsp Oil avocado, grapeseed, or an oil with a high smoke temperature
- ▢ 4 tbsp Unsalted Butter
- ▢ 4 Garlic cloves thinly sliced
- ▢ 2 fresh Thyme sprigs
To garnish
- ▢ Black pepper
- ▢ Lemon zest
- ▢ Parmesan cheese
Instructions
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Pat the scallops dry with paper towels.
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Season both sides with salt.
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Preheat a large non-stick skillet over medium-high heat. W
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Add the oil and swirl to coat the pan.
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Allow the oil to preheat until just starting to smoke.
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Add the scallops, and allow them to sear for 60 to 90 seconds, without touching as a golden brown crust forms.
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Flip and continue to cook for another 60 seconds until a golden brown crust forms on the other side.
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Immediately remove the scallops from the pan.
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Reduce the heat to low. Use a paper towel held by long tongs to blot out any excess oil if needed.
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Add the butter and garlic and swirl to melt.
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Add the thyme sprig and allow the foam from the butter to die down.
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Immediately pour the butter and toasted garlic over the scallops.
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Sprinkle with black pepper, lemon zest, and a pinch of freshly grated parmesan cheese and serve immediately.