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  • Weyand's Chef

Seared Scallops


1 to 1  1/4 pounds dry sea scallops, approx. 16

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper


Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.  Add the butter and oil to a 12 to 14-inch sauté pan on high heat.  Salt and pepper the scallops.  Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.  Sear the scallops for 1  1/2 minutes on each side.  The scallops should have a 1/4 inch golden crust on each side while still being translucent in the center.  Serve immediately.  Recipe obtained from The Food Network, Alton Brown.

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