Seared Scallops for Two
The beauty of scallops as an ingredient is that you don’t need a ton of them to make an impressive dish. They are silky, creamy, sweet and just downright special.
Servings Prep Time
2people 5minutes
Cook Time
10minutes
Servings Prep Time
2people 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat iron skillet to medium high. Add olive oil to pan.
  2. Place scallops on a paper towel and pat them dry. This is important to ensure you get a good sear on the scallops when you cook them.
  3. Lightly salt & pepper the scallops on both sides.Gently place each scallop in the pan, being careful no to crowd the pan as the scallops need room to be flipped easily. Sear on the first side for 5 minutes, or until the scallops easily release from the pan.
  4. Flip scallops and cook for 2 minutes. Add the thyme and butter to the pan. Baste the scallops with the butter for an additional 2 minutes.
  5. Plate the scallops over a bed of arugula or other greens, and serve immediately. Alternatively, you can serve them as a main course over a parsnip puree or polenta.
Recipe Notes

1.The note about drying the scallops prior to searing is an important one.  If they still have too much moisture on them, they won’t sear correctly, and will stick to the pan. It’s an easy, extra step that really makes a difference in the final product.

2. When shopping for scallops, don’t go for the tiny ones–make sure you get the jumbo scallops if available. And if they’re still frozen, move on to something else. If they’ve been previously frozen (which most proteins in the grocery store have been at some point), that’s OK. Just make sure they don’t have a strong “fishy” smell when you purchase them. They should smell salty/briny and “clean”. If you start with that, you are ready for a fantastic meal!