Simple Pan-Seared Scallops
The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.
Let’s be honest, few things compare to a steaming hot plate of fresh-from-the-sea scallops arriving at your restaurant table — and sometimes, recreating a restaurant favorite at home can be intimidating, especially when the dish involves seafood.
For some reason, seafood has the reputation of being delicious to eat but difficult to prepare.
I’m here to debunk that myth with this recipe for simple pan-seared scallops with colorful and flavorful purees that will make for a 5-star dinner at home without the hassle.
Pan-Seared Scallops
Tools
- 2 kitchen towels
- 1 baking dish
- Sauté pan
Ingredients
- Fresh scallops
- Kosher salt and pepper
- 1 Tbsp. of butter
- 2 Tbsp. avocado oil (or Extra Virgin Olive Oil)
Directions
- Take two kitchen towels, lay one flat, and place all of the scallops onto the towel. Place the second towel on top and let all excess moisture be absorbed. You want your scallops nice and dry before you pan-sear them so that they get a golden crust.
- Once your scallops are dry, it is time to get ready to cook! This process moves swiftly, so it is best to have a station set up with everything you need to cook scallops successfully!
- Place your scallops onto a small baking sheet, season generously with kosher salt and pepper on both sides.
- Have a tablespoon of unsalted butter per 5 scallops ready to go on your baking dish.
- In a sauté pan, over medium-high heat, pour in two tablespoons of avocado oil. Let the sauté pan and oil heat until it is nice and hot!
- Using tongs, place 5-6 scallops into the hot pan. DO NOT MOVE THEM! Let the scallops sear for 2-3 minutes on one side. Once 3 minutes is up, flip the scallops to cook the other side for another 90 seconds.
- Once scallops are cooked through (less than 5-6 minutes total,) push scallops to one side of the pan, add the tablespoon of butter to the other side of the pan to melt. Take a spoon, and baste the melted butter over the seared scallops for an additional minute.
- That is it! Remove the scallops from heat, and enjoy with your pairings of choice.
Click Here to Print the Recipe for Pan-Seared Scallops.
You can take your scallops to new heights by adding additional flavor during the basting portion of cooking. Try these combinations below to really elevate your dish!
Honey Sriracha Scallops
- 1 Tbsp. sriracha
- 1 Tbsp. Heinen’s organic honey
- 1 Tbsp. Heinen’s unsalted butter
Rosemary + Thyme Scallops
- 1/2 Tbsp. rosemary, finely chopped
- 1/2 Tbsp. thyme, finely chopped
- 1 Tbsp. Heinen’s unsalted butter
Directions
- When your scallops are pushed to the side of the sauté pan, add the butter and seasoning of choice to the side of the pan opposite the scallops.
- Proceed to spoon over the melted butter and seasonings over the scallops for just a minute to add incredible flavor!
Click Here to Print the Recipes for Honey Sriracha and Rosemary + Thyme Scallop Sauces.
If you’re looking for more AND some impressive color, you cannot go wrong with a produce puree. Today I opted for beet and sweet potato purees that are perfect for the fall season. No matter which you choose, the process is so simple you will fall in love with creating these delicious purees for scallops as well as steak, roasted chicken or gnocchi!
Beet Puree
- 1 can Heinen’s beets
- 1/4 cup Heinen’s cannellini beans
- 1 Roasted garlic clove (or 1/4 tsp. garlic powder) – See directions below
- Pinch of kosher salt
- Pinch of ground pepper
- 2 Tbsp. avocado oil (or Extra Virgin Olive Oil)
Sweet Potato Puree
- 2 roasted sweet potatoes, skin removed
- 1/4 cup Heinen’s cannellini beans
- 1 roasted garlic clove (or 1/4 tsp garlic powder) – See directions below
- 2 Tbsp. avocado oil (or Extra Virgin Olive Oil)
- 2-3 Tbsp. water (to loosen the puree when blending)
Directions
- Put all ingredients for the puree of choice into a ninja blender, or food processor and blend until all ingredients are fully incorporated and the puree is silky smooth!
- I paired the beet puree with an herbed butter scallop, topped with microgreens. The sweet potato puree paired with the sriracha honey scallop, topped with crumbled bacon. Both of which were absolutely delicious!
Click Here to Print the Recipes for Beet and Sweet Potato Purees.
Roasted Garlic
- Preheat oven to 375 °F
- Take an entire bulb of garlic and turn it onto its side. With a sharp knife, cut the top of the garlic bulb off exposing the tips of all of the garlic cloves inside. Place garlic bulb onto a square of foil. Cover the exposed area of the garlic bulb with olive oil and a pinch of salt and pepper.
- Fold the foil all around the garlic so that it is completely covered. Place onto a small baking dish.
- Bake at 375° F for 45 minutes, remove foil packet from oven and let the roasted garlic cool for 20 minutes before opening the package (it will be piping hot!)
- To remove the roasted garlic cloves, simply squeeze the base of the garlic bulb and all of the delicious roasted garlic will slide out and be ready to add to any dish.
Simple Pan-Seared Scallops
