Name: Pan Seared Scallops
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2
Cuisine: Indian
Ingredients: 4 large scallops; Salt and pepper to taste; 1 tbsp plain (all purpose) flour; 1 tbsp rapeseed (canola) oil; 1 generous tbsp soft butter; 3 garlic cloves, finely chopped; 1 banana shallot, finely chopped; 2 green finger chillies; 1/2 lemon, sliced into thin rounds and then quartered; 2 tbsp coriander (cilantro) roughly chopped; Flaky salt to garnish and to taste

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You can upscale the pan seared scallops recipe to feed a crowd.

Today I was craving pan seared scallops so I went into town to get some. As it was a bit late in the day, my fishmonger only had four left but I took them. You can upscale this pan seared recipe to feed more.

This is a really easy pan seared scallops recipe. The ingredients are simple ingredients you can find at all supermarkets and you might already have them on hand.

About this pan seared scallops recipe.

This is not just a recipe but instruction on how to perfectly sear scallops for any recipe that calls for pan seared scallops. Like my other scallop recipes, I kept this recipe simple so that the scallops are the star and not the sauce. Pan seared scallops aren't cheap and their flavour and texture is to die for when you cook them correctly.

So you really can have a play with what you add to these pan seared scallops. Once you sear them, you can serve them with whatever you like. For example, try them with this coriander chutney and you will not be disappointed.

How do you sear scallops to perfection?

Scallops only need a couple of minutes in the pan to cook through. This is where many people go wrong. Be sure to watch the scallops as I describe in the photos and recipe below. If you fry them too long, they will become tough and not very nice.

In this recipe, you simply dry and then season the scallops with a little salt and then dust them with plain (all-purpose) flour. Not much, just a little. The flour is optional but it does help achieve a nice golden brown colour on the exterior of the scallops.

Then you fry the scallops on one side in hot oil for a couple of minutes to brown them before turning them to finish off the cook. This is when you really need to watch them so that they don't overcook. The butter you add in this recipe also helps give the scallops a nice golden brown colour so I usually add some regardless of how I am serving the scallops.

Can you use frozen scallops for this recipe?

Frozen scallops can actually be very good and are often quite comparable to fresh ones, as long as they’re high quality and properly thawed. Here are a few things you need to consider:

1. Freezing Process: High-quality frozen scallops are typically flash-frozen on the boat or shortly after harvesting, which helps preserve their flavour and texture. This process locks in freshness and prevents the scallops from degrading over time.

2. Availability: Fresh scallops can be harder to come by, especially if you’re not near a coast. Frozen scallops make it easier to get consistent quality regardless of season or location.

3. Taste and Texture: If frozen and thawed properly, the taste and texture of scallops can be very similar to fresh. However, some say fresh scallops have a slightly more delicate texture.

4. Preparation: To get the best results with frozen scallops, thaw them slowly in the refrigerator (ideally overnight) and pat them dry to remove excess moisture before cooking. This helps them brown and sear nicely.

5. Cost: Frozen scallops are often cheaper than fresh scallops.

Can you use queen scallops instead of jumbo scallops.

Yes but you need to consider the size of the scallops. They are smaller so they will cook faster. Get that pan flaming hot and only sear them for a minute or so.

Step by step photographs.

Ingredients for the recipe all laid out and ready to start cooking. — Get all of your ingredients ready before you start cooking.

Cutting the roe off of the scallops. — This step is optional. If you want to cut the roe off, do it. If not, you can leave it on.

Drying the scallops with a paper napkin. — Touch dry the scallops with a paper napkin. This will help sear them better.

Seasoning the scallops with salt and pepper and dusting with flour to fry. — Season the scallops with a little salt and pepper and then dust them with a little flour. Tap the flour into the exterior of the scallops.

Placing the scallops in a hot pan to fry in oil. — Heat a pan over a high heat and add 2 tbsp oil. When shimmering hot, add the scallops. Fry for about 2 minutes or until golden brown on the bottom.

Flipping the scallops over to fry the other side. — Flip them over. This is when you really need to watch them. Look at the side of the scallops to ensure you are not overcooking them. Another minute should do.

Adding the butter, garlic, shallots and chillies to the pan. — Add the butter, garlic, shallots and chillies and stir them in. Cut the butter into small pieces so that it melts and sizzles quickly.

Adding lemon pieces to the pan with the other ingredients. — Stir in the lemon pieces too at this stage. Watch those scallops and take them out of the pan if cooked through.

Serving the pan seared scallops on a plate with the sauce. — To serve, place the pan seared scallops on a plate and top with the other ingredients from the pan.

Yield: 2