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  • Writer's pictureRuby Deubry

RECIPE: Pan-Seared Scallops

Updated: Sep 16, 2018

Pan-Seared Scallops with Caramelized Bok Choy, Microgreens along with Cannellini Beans and Smoked Hamhocks

Savvy Tip: Look for scallops that are dry-packed as they are free of chemicals that cause scallops to soak up water. Also. don’t substitute the sea scallops for bay scallops, which are smaller and overcook quickly.


12 sea scallops, 1 -1 ½ inches in diameter and side muscle removed

3 tablespoon grapeseed oil

2 cloves garlic, smashed but left whole

2 tablespoon butter


Freshly ground pepper


  1. Blot the scallops dry with paper towel and cut 3 thin slices (lengthwise) at the top of each scallop, 1/8 – 1/4 inches deep.

  2. Heat the grapeseed oil in a large, heavy skillet. When the oil is very hot, season the scallops lightly with salt and place in the pan cut-side down.

  3. Sear the scallops for 1 minute, without disturbing them then turn the heat down to medium low.

  4. Add the butter, garlic cloves, and a few shakes of pepper and swirl the pan to distribute the ingredients.

  5. Cook the scallops for another 1 – 2 minutes until crusty and golden. It is not necessary to cook the other side of the scallops.

  6. Place the scallops, seared side up, on a plate and serve immediately.

For the Caramelized Bok Choy & Microgreens recipe, click here.

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