Entrees
Perfectly Seared Scallops
Makes 2 to 3 servings
Perfectly Seared Scallops
Makes 2 to 3 servings
The Fusion skillet is the ideal tool for getting the perfect sear.
Ingredients
- 1 pound large sea scallops, side muscle removed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons olive oil
Optional pan sauce:
- 1 garlic clove, smashed
- ½ cup dry white wine
- 1 tablespoon unsalted butter
- 1 teaspoon grated lemon zest
Preparation
- Dry the scallops well with a paper towel. Sprinkle both sides evenly with the salt and pepper.
- Put the oil in the skillet and place over medium-high heat. Once the oil is hot and shimmers across the pan, add the scallops, being careful not to crowd the pan and cooking in 2 batches if necessary. Cook the scallops, undisturbed, until a crust forms on the seared side, 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes, until just cooked through.
- Remove and reserve if making the pan sauce. If not, serve immediately.
- To make the pan sauce, lower the heat to medium. Add the garlic and stir over the heat with a wooden spoon. Add the wine and stir up any browned bits that have accumulated on the bottom of the pan. Once the wine comes to a simmer and is slightly evaporated, reduce the heat, and then add the butter and lemon zest, whisking until the butter is incorporated. Pour over the scallops and serve.
