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Seared Scallops
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
By Richard Sax
Published 1997
Scallops are my favorite of all seafood. This recipe illustrates the quick method of searing the scallops so they are burnished with gold—a popular restaurant technique you can do at home in no time.
Ingredients
¾ pound 1 tablespoon - Salt and freshly ground black pepper
Method
- Remove and discard the small adductor muscle that’s found on the side of each scallop. (If you can’t find it, don’t worry about it.) Pat the scallops dry with paper towels (this is important—if they are too wet, they won’t brown).
- Heat the olive oil in a large, heavy skillet, preferably nonstick, over medium-high heat. (Add a little more olive oil to lightly co
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