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Mindful Seared Scallops

This dish features scallops gently seared in a hot skillet until they develop a golden, caramelized crust while remaining tender inside. The process emphasizes patience and attention to detail, transforming simple ingredients into a beautifully textured and aromatic seafood dish. The final appearance is a plump, perfectly seared scallop with a shiny, buttery exterior and a delicate, opaque interior.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces scallops preferably dry, large sea scallops
  • 1 tbsp neutral oil grapeseed or canola preferred
  • to taste flaky sea salt
  • to taste freshly cracked black pepper
  • 1 tbsp butter unsalted preferred
  • 1 lemon lemon for juice and zest
  • 1 sprig fresh thyme or parsley optional for aroma

Equipment

  • Heavy skillet
  • Tongs
  • Paper towels
  • Small spoon

Method
 

  1. Pat the scallops thoroughly dry with paper towels to remove any excess moisture, which helps achieve a crisp sear. Season both sides generously with flaky sea salt and freshly cracked black pepper.
  2. Heat your heavy skillet over medium-high heat until it’s just shimmering, about 2-3 minutes. Add a tablespoon of neutral oil, swirling to coat the pan evenly. When the oil begins to shimmer and just starts to smoke, you’re ready.
  3. Carefully place the scallops in the hot pan, making sure they aren’t touching each other. Sear without moving them for about 2 minutes, or until the edges turn a rich amber and the bottom develops a golden crust. Listen for a gentle crackle as they cook.
  4. Gently flip each scallop using tongs or a small spoon, being careful not to tear the delicate meat. Sear the second side for 1.5 to 2 minutes, until the edges are caramelized and the scallops are opaque in the center.
  5. Add the butter and a squeeze of lemon to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for about 30 seconds to infuse them with richness and aroma. If using, toss in a sprig of thyme or parsley for fresh flavor.
  6. Remove the scallops from the pan and let them rest for one minute on a plate. Resting helps juices redistribute, keeping the scallops tender and juicy inside.
  7. Serve immediately, drizzled with the pan juices and a squeeze of fresh lemon for brightness. Enjoy the tender, golden crust contrasting with the sweet, succulent interior.

Notes

Ensure scallops are thoroughly dried before searing for the best crust. Adjust heat as needed to prevent burning. Rest scallops briefly after cooking to optimize tenderness.