Too often I find customers overcooking the scallops to the point of no return, so this recipe teaches you the fine art of cooking fresh scallops properly. Keep in mind if scallops are FRESH, their texture is a lot more firm than scallops that have been previously frozen. Master this simple recipe and then play around with it—modify it with your favorite herbs and spices. My personal favourite: frying small bits of bacon with the scallops to add fantastic richness. The options are endless! – Jen
12 large scallops
1 tbsp vegetable oil
1 tbsp garlic butter
- Lay the scallops onto paper towel and pat them dry on both sides.
- Pour the oil into a hot frying pan. Using tongs, place in the scallops one at a time, ensuring that there’s enough space between each scallop so that they sear and not boil.
- Season liberally with salt. I personally never use pepper with scallops; it can sometimes give the impression that you’re eating sand.
- Cook the first side of the scallop for one minute or until they start to turn golden brown.
- Flip them over and cook on the other side for 30 seconds or until just undercooked.
- Toss the hot scallops with garlic butter and turn off the heat after one minute.
- Serve with rice, salad, or as an appetizer. Enjoy!