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Perfectly Seared Scallops

Perfectly Seared Scallops

For best results, use large or jumbo-sized scallops for this recipe (at least 50 grams each).


  • 6 large scallops* thawed if using frozen
  • 1 tbsp olive oil
  • fine sea salt & freshly cracked black pepper to taste
  • 1 tbsp freshly chopped italian parsley
  • 2 lemon wedges


  • 30 grams butter
  • a small squeeze of lemon juice
  • 50 grams frozen whole leaf spinach thawed & excess liquid squeezed out

*you can cook as many scallops as you like, just don’t over-crowd the pan at any one time. If you have more scallops, cook in 2 or more batches accordingly.

You also need

  • kitchen paper towels


  1. Pat the scallops as dry as possible with kitchen paper towels. Season lightly with salt.
  2. Heat a pan with olive oil on medium high until the oil is hot (you may see the first sign of smoking). Add the scallops to the hot pan, giving some space between each scallop. You should hear a sizzling sound once the scallop enter the pan.
  3. Let the scallops cook on one side without touching them, until you see a brown crust peeking out from its underside, about 2-3 minutes. Flip the scallops over with tongs and cook until nicely seared on the other side, about 2 minutes.
  4. Melt butter and add a squeeze of lemon juice to de-glaze the pan. Scoop the buttery sauce over the scallops. Optional: add spinach to soak up the remaining scallop juices in the pan.
  5. Season with freshly cracked black pepper and garnish with chopped parsley. Serve the seared scallops straight in the pan or on serving plates with lemon wedges.
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6 comments on “Perfectly Seared Scallops”

  1. These scallops are indeed perfectly seared! Simple butter lemon sauce sounds just right for these succulent tender beauties.

  2. Yes, one time I was lazy and simply added some jumbo scallops to hotpot, they are really not as nice as when pan-seared. The caramelization really turned things up in this case!

  3. I cooked scallops for dinner last night, they tasted yummy even though I forgot about the salt & pepper, didnt miss it anyway. This easy recipe is a keeper!

  4. Which non-stick pan do you use? Looks like the K-Art series. Would you recommend the brand you use please?

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