Richard Sax

Seared Scallops

Preparation info
  • Makes

    2

    Servings
    • Difficulty

      Easy

Appears in
Get in There and Cook: A Master Class for the Starter Chef
Get in There and Cook

By Richard Sax

Published 1997

  • About

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 sea scallops
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

Method

  1. 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).
  2. Heat the olive oil in a large, heavy skillet, preferably nonstick, over medium-high heat. (Add a little more olive oil to lightly co