Love Pan Seared Scallops? Find Out How Easy They Are To Prepare

This past weekend, my husband and I celebrated our 28th Anniversary.  I wanted to prepare a special dinner for him and knowing how much he loves scallops – I thought, Why not?  People tend to shy away from fixing scallops at home because if you are not carefully, those juicy, succulent little medallions can turn into hockey pucks in the blink of an eye.  The secret is a hot pan and attention.

Pan Seared Scallops 2

Pan Seared Scallops served with Sautéed Swiss Chard and Toasted Pecans

one recipe of Sautéed Swiss Chard

large Sea Scallops (try to find scallops that are not pack in chemicals or liquid because they tend to have an “off” flavor and a strange texture.  You want the dry packed kind.)  I serve about 3 – 4 scallops per person depending on what else is being served with the meal.

olive oil

Lay the Sea Scallops out on paper towels to dry off.

Heat a heavy bottom skillet or sauté pan to very hot (if I’m cooking the scallops on the grill, I use an iron griddle; in the house, I use All-Clad copper core).  Add a little olive oil then add the scallops.  Keeping the heat high, allow the scallops to sear and form a nice brown crust before your turn them over.  Flips the scallops over and continue to sear.  The entire cooking time takes about 6 minutes.  I tend to like mine a bit underdone because you will have some carry-over cooking.

Pan Seared Scallops 1

Serve with Sautéed Swiss Chard and Toasted Pecans.

Pan Seared Scallops 2

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