Skip to content

Pan-Seared Scallops

Cooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.
Seared-Scallops
  • Makes
  • Prep Time
  • Cook Time

Ingredients

Directions

Thoughts to share?

ADVERTISEMENT

More Like This

scallop chowder

Sea Scallop Corn Chowder

By Kate Morgan

This chowder is loaded with potatoes, carrots, and savory herbs, making for a cozy meal — finished with crispy bacon for the perfect touch

A plate with two cooked almond-crusted tilapia filets with a lemon wedge, side of greens, and side of quinoa.

Almond-Crusted Tilapia

By Betsy Nelson

Use seasoned almond flour instead of bread crumbs to crust fish or chicken. Make a large batch of any of these seasoned flours and store in the refrigerator.

Back To Top