Restaurant-Quality Scallops

Directions

1. Place your scallops on a paper towel. With another paper towel, pat them as dry as possible and season generously with salt and pepper. Let rest uncovered in the fridge if possible for at least 1 hour (the dry air of the fridge will wick excess moisture from the scallop surface). Pull scallops from fridge when ready to begin cooking.
2. Heat sauté pan to high and add oil. Add scallops when you start to see a slight smoke, being sure not to overfill the pan (leave plenty of space between each scallop). Tilt pan slightly so that any liquid in the pan runs away from the scallops, but otherwise don’t move them. Sear 2-3 minutes, or until they form a good caramelized crust.
3. Flip and cook for 90 seconds. Serve scallops caramelized side up with anything on the side like fresh grilled asparagus and watercress salad, coconut rice and sautéed bok choy, or grits and jalapeño jam. The possibilities are endless.

Notes from the Chef:
– Only buy dry sea scallops. Most scallops sold in the United States have been soaked in a liquid that colors them and adds weight. Any liquid that leaks out will prevent a sear.

– Use any neutral oil to sear your scallops, just be sure not to use olive oil – it will burn at the temperature needed for a great sear.