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To make perfect pan-seared scallops, you need just a few key items: - 1 pound sea scallops, patted dry - 2 tablespoons olive oil - Salt and black pepper to taste - 2 tablespoons unsalted butter - Zest of 1 lemon - Zest of 1 orange - 2 tablespoons freshly squeezed lemon juice - 2 tablespoons freshly squeezed orange juice - Fresh parsley, chopped (for garnish) These ingredients create a bright and fresh flavor, perfect for scallops. For extra flair, consider these options: - Microgreens for a fresh touch - Lemon wedges for added zing - Toasted bread to soak up the sauce - Risotto or quinoa as a hearty base These garnishes enhance the dish and make it more appealing. Adding more flavor can be fun. Here are some ideas: - A pinch of red pepper flakes for heat - Garlic, minced for depth of flavor - Fresh herbs like thyme or dill for earthiness - A splash of white wine for richness With these seasonings, you can personalize your scallops. For the full recipe, check out the Golden Seared Scallops with Citrus Butter. Start with fresh sea scallops. Pat them dry with paper towels. This step is key for a great sear. After drying, season both sides with salt and black pepper. Make sure to coat them well. You want every bite to have flavor. This simple prep sets the stage for a delicious dish. Use a large skillet for this. Heat olive oil over medium-high heat. Wait until the oil shimmers but does not smoke. Carefully add the scallops in a single layer. Avoid crowding the pan; this helps them cook evenly. Sear the scallops for about 2-3 minutes without moving them. You will see a beautiful golden crust form. Then, flip them gently with tongs. Cook the other side for another 2-3 minutes. They should be opaque in the center when done. Once the scallops are cooked, reduce the heat to medium. Add unsalted butter to the pan. Let it melt and swirl it around. Then add the lemon and orange zest. Pour in both lemon and orange juices. Stir to mix the flavors well. Let it simmer for about a minute. The sauce adds brightness and a rich taste to the scallops. Return the scallops to the pan, coating them in the citrus butter. Let them sit in the sauce for an extra minute. This enhances their flavor. For a complete cooking experience, check out the Full Recipe. When picking scallops, look for ones that smell like the ocean. They should not have a strong fishy scent. Fresh scallops are moist and plump, with a slight sheen. Avoid any that feel slimy or dry. If you can, buy them from a trusted fishmonger. Ask questions about their source and freshness. A good pan is key for searing scallops. I recommend using a heavy skillet. Cast iron or stainless steel pans work best. They hold heat well and create a great crust. Avoid non-stick pans, as they don't get hot enough. Make sure your pan is clean and dry before adding oil. A few simple mistakes can ruin your scallops. First, don't overcrowd the pan. This causes steaming instead of searing. Second, avoid moving the scallops too soon. Let them form a crust before flipping. Finally, cook them just until opaque. Overcooked scallops become rubbery and tough. Remember these tips when following the Full Recipe for perfect results! {{image_2}} For this tasty twist, you start with the same scallops. Sear them as before. In a pan, add 1 cup of heavy cream, 2 minced garlic cloves, and salt. Cook this mix until it thickens. Pour the garlic cream over your scallops. This adds a rich flavor that pairs perfectly with the scallops. If you like heat, this version is for you. After searing the scallops, melt 2 tablespoons of butter in the pan. Add 1 teaspoon of red chili flakes and mix well. Pour this spicy butter over the scallops. It gives a nice kick and a warm finish that is hard to resist. For a fresh and herbal taste, try this option. After cooking the scallops, remove them from the pan. In the same pan, add 1/2 cup of basil pesto. Stir it until it warms up. Then, return the scallops to the pan and coat them in the pesto. This adds a bright and vibrant flavor that enhances the dish. For the full recipe, check out the Golden Seared Scallops with Citrus Butter. After cooking, let the scallops cool down. Place them in an airtight container. Make sure to store them in the fridge. They will stay fresh for up to two days. If they smell off or change color, it's best to toss them. To reheat scallops, use a skillet on medium heat. Add a little olive oil for moisture. Place the scallops in the pan for about one minute on each side. This helps bring back their crispy texture. Avoid using the microwave as it can make them rubbery. To freeze scallops, first, pat them dry. Place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. Remove as much air as possible. Scallops can last up to three months in the freezer. When ready to use, thaw them overnight in the fridge. This storage info helps you keep your scallops fresh and tasty. For a great dish, check the Full Recipe for pan-seared scallops! The best way to cook pan-seared scallops is by using high heat. Start with a hot, dry pan. This helps create a golden crust. Use olive oil to avoid sticking. Make sure to pat the scallops dry before cooking. Season them well with salt and pepper. Sear them for about 2-3 minutes on each side. Flip them carefully with tongs to keep them intact. Scallops should cook for around 4 to 6 minutes in total. Sear them for 2-3 minutes on one side, then flip and cook for another 2-3 minutes. They are done when they turn opaque and firm to the touch. Overcooking can make them chewy, so keep an eye on the time. You can prepare some parts ahead of time. However, it is best to cook scallops fresh. They taste best when served right after cooking. If you must prepare, cook the citrus butter sauce ahead. Store it in the fridge and warm it before serving. Reheat the sauce gently to keep the flavors intact. For the freshest taste, pan-sear the scallops just before serving. For the full recipe, check out the Golden Seared Scallops with Citrus Butter section. In this article, we explored how to create perfect pan-seared scallops. You learned about the main ingredients and optional garnishes. The step-by-step instructions guide you through preparation and cooking. Tips helped you choose fresh scallops and avoid mistakes. Variations, like garlic cream sauce, add unique flavors. Proper storage ensures you enjoy leftovers. Remember, practice makes perfect with cooking scallops. Enjoy the delightful taste and impress your guests with this impressive dish.

Pan-Seared Scallops

Indulge in the exquisite flavors of Golden Seared Scallops with Citrus Butter, a quick and elegant dish perfect for any occasion. With just a few simple ingredients, you can create a stunning seafood meal that dazzles your taste buds. Discover how to achieve the perfect sear and whip up a delightful citrus sauce that complements the scallops beautifully. Click through to explore the full recipe and elevate your home dining experience!
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Ingredients
  

1 pound sea scallops, patted dry

2 tablespoons olive oil

Salt and black pepper to taste

2 tablespoons unsalted butter

Zest of 1 lemon

Zest of 1 orange

2 tablespoons freshly squeezed lemon juice

2 tablespoons freshly squeezed orange juice

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Scallops: Ensure the scallops are thoroughly patted dry with paper towels; this helps achieve a nice sear. Season both sides generously with salt and black pepper.

    Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

      Sear the Scallops: Carefully add the scallops to the pan in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes without moving them, until a golden crust forms.

        Flip & Cook: Gently flip the scallops using tongs and sear the other side for another 2-3 minutes, until they are opaque in the center and have a nice golden color.

          Make the Citrus Butter: Reduce the heat to medium and add the unsalted butter to the same pan. Swirl it around until melted, then add the lemon and orange zest, and both juices, stirring to combine. Allow to simmer for about 1 minute to meld the flavors.

            Combine Scallops & Sauce: Return the scallops back to the pan, gently coating them with the citrus butter sauce. Cook for an additional minute to let the flavors absorb.

              Serve: Plate the scallops immediately, spooning the citrus butter sauce over the top. Garnish with freshly chopped parsley for a pop of color.

                Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2