Sea Scallops
The first time I ever seared scallops was on my honeymoon. Lt. Dan and I got married right after college over seventeen years ago. We decided that before we took the plunge into our new “grown-up” careers, we would spend a month in Colorado, hiking, visiting natural hot springs, rafting, horseback riding, and taking lots of pictures. One evening we planned to stay in our cabin and cook. Being honeymooners, we wanted to prepare something fancy… Pan seared scallops perhaps.
Pan Seared Scallops – Learning The Hard Way
I had some cooking experience, but coming from a family with five kids, we didn’t eat a lot of seafood or expensive proteins. Like many new cooks, I was afraid of the possibility of raw seafood. The word bacteria kept trailing through my thoughts. What if I poisoned my new husband? The image of us sitting in the ER on our honeymoon was more than I could bear. So I sautéed the scallops… And sautéed the scallops. And sautéed, sautéed, sautéed, until they ceased to be moist, buttery pillows of oceanic bliss, and turned into dense rubber balls, similar to those you get out of a 25-cent slot machine. My sweet new hubby complemented my dinner as he struggled to chew. Upon first bite my teeth trampolined off the scallops. Oh dear, what had I done? The truth is, many people overcook seafood. Whether due to fear of bacteria or oversight, it’s an absolute travesty to ruin fish and seafood by elongated cooking.
Perfect Pan Seared Scallops
Most varieties of seafood are best when just barely cooked through. Seared scallops are actually considered to be cooked to perfection when the top and bottom are caramelized and crisp, yet the inside is a touch undercooked. This creates a contrast in texture and protects the light sweet flavor of the ocean scallops are known for. Usually, 1-2 minutes cooking time per side over high heat will do the job!
Sea Scallops Serving Suggestions
Today I’ve paired “colossal” jumbo sea scallops with wilted greens and served them over white beans for a healthy low-carb meal. The acidity in the greens complements the devilishly rich scallops. I like to serve Seared Scallops with Wilted Greens on their own to cut the carbs even further. However, if a low-carb diet is of no concern, try Pan Seared Scallops with cheese grits, mashed potatoes, or mashed cauliflower, for and elegant low-country meal! Or try sea scallops with creamy pasta, green spinach risotto, or saffron risotto!
Scallop Prep Work
The most important things to remember when cooking scallops…
Remove the “foot” on the side of each scallop (it’s ta ough and not as flavorful) Dry the scallops thoroughly with paper towels Make sure the pan is piping-hot before adding the scallops Don’t overcook!
Follow these simple steps and you will have perfectly-cooked scallops with caramelized tops.
Ingredients Checklist
Thick-cut bacon, cut into small pieces Shallots, sliced thin Garlic, minced Kale, chard, beet greens (really, any type of greens) Soy sauce (or coconut aminos) Red wine vinegar Salt and pepper Jumbo sea scallops Olive oil Butter
How To Sear Scallops
Get the Full (Printable) Sea Scallops with Wilted Greens Recipe Below!
More Seafood Recipes
Seared Scallops with Watermelon Salad Clams Casino Best Clam Dip Ever Cheese Baked Oysters Mussels with Blue Cheese Epic Seafood Dressing Seafood Marinara with Shrimp Maryland Crab Cakes
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