Quick answer
Golden, restaurant-style seared scallops basted in garlic butter. Five minutes in the pan.
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Dry-packed Hokkaido scallops are made for searing. Get the pan hot, keep them dry, and don't move them. You'll have a deep golden crust and a tender centre in about five minutes.
Serves: 2 | Prep: 10 minutes | Cook: 5 minutes
Ingredients
- 10 to 12 large Hokkaido Scallops (about 1/2 lb), thawed
- 1 tbsp neutral oil (canola or avocado)
- 2 tbsp butter
- 2 cloves garlic, thinly sliced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Salt and black pepper
Method
- Thaw the scallops in the fridge overnight. Remove the small side muscle if it is still attached.
- Pat the scallops very dry with paper towel. Season both sides with salt and pepper just before cooking.
- Heat a cast iron or stainless steel pan over high heat. Add the oil and wait until it shimmers.
- Place the scallops in the pan with space between each one. Sear without moving for 1.5 to 2 minutes, until a deep golden crust forms.
- Flip the scallops, add the butter and garlic, and spoon the foaming butter over them for 1 to 2 minutes.
- Take the pan off the heat, add the lemon juice and parsley, and serve straight away.
Tips
- Dry scallops are the secret. Any moisture will steam them instead of searing.
- Cook in two batches if your pan is small. A crowded pan won't brown.
- Serve over pasta, risotto or with a simple green salad.
Safe to eat: Health Canada recommends cooking shellfish to 74°C (165°F). Scallops are done when the centre has just turned from see-through to opaque.
Shop: Hokkaido Scallops
