How to Pan-Cook Scallops

Ingredients:

1. Fresh Sea Scallops (Dry), Large to Jumbo Size

2. Olive Oil or Avocado Oil

3. Salt and Black Pepper

4. Lemon Juice

5. Garlic Powder (or fresh garlic, minced)

6. Crushed Red Pepper Flakes (optional)

Instructions:

1. Preparation:

- If the scallops are frozen, ensure they are completely thawed before cooking.

- Remove any remaining muscle, shell fragments, or roe attached to the scallops.

- Pat the scallops dry with paper towels. This will help them sear better.

2. Heat the Pan:

- Place a heavy-bottomed skillet over medium-high heat.

- Add enough oil to coat the bottom of the pan.

3. Season the Scallops:

- Season the scallops with salt and black pepper on both sides.

- Sprinkle garlic powder (or minced garlic) on the scallops.

- Add a dash of crushed red pepper flakes if you prefer a little heat.

4. Pan-Cooking:

- When the oil is hot and shimmering, carefully place the scallops in the pan.

- Leave them undisturbed for 1-2 minutes or until they develop a golden brown crust on the bottom side.

- Use a spatula to flip the scallops over. Cook the other side for another minute or until golden brown.

- You can slightly lower the heat if needed to prevent burning.

5. Finish Cooking:

- While the scallops are cooking on the second side, add a squeeze of lemon juice to the pan. This will help deglaze the pan and add some brightness to the dish.

- Carefully spoon the sizzling hot oil in the pan over the scallops to enhance their flavor.

- Cook for a few seconds more, allowing the lemon juice to reduce slightly.

6. Serve Immediately:

- Transfer the pan-cooked scallops to plates. Serve them immediately, while they're still hot.

Tips for Perfectly Cooked Scallops:

- Choose large or jumbo-sized scallops for better flavor and texture.

- Ensure the skillet is hot enough before adding the scallops. This helps create the golden sear.

- Don't overcrowd the pan. Cook the scallops in batches to avoid steaming them.

- Avoid moving or tossing the scallops too much while cooking. Let them develop a nice crust before flipping.

Pan-cooked scallops are versatile and can be enjoyed with various side dishes, such as pasta, rice, mashed potatoes, or roasted vegetables. They're a quick, impressive, and delicious treat for any occasion.