Sautéed Scallops Recipe (2024)

I find that if after I pat the scallops dry, I put them uncovered in the refrigerator -- for up to half an hour -- they emerge even drier. That helps with getting a better sear and crust.

Drying scallops, as others have said is critical, as is giving them space in the pan. You really don't want them touching each other in order to get consistent cooking. And with timings this short and precise, I also recommend being very deliberate and systematic with how you put them down in the pan. I place them in a spiral going clock wise and start my timer just as the first goes down. Then I turn and remove in that same order. Going in random order can mean huge differences in cooking time.

It is critical that the scallops are patted very dry. Adherence to this will give you perfectly seared scallops. A simple step, not to be ignored.

From the Canadian shores of the Bay of Fundy and the home of the world famous Digby Scallops I concur with room temp and patting dry.I prefer to use a light amount of olive oil and just when the cast iron pan (a must) is ready add a small dab of butter But that’s just a preference Enjoy

I started dinner a bit late and didn't realize the scallops needed to be dry to get a good sear. Although I patted them with paper towels, I wasn't really satisfied. I then had an "ah ha" moment, went and got my hair dryer. On "Warm" and "Low" I had those babies dry as a bone in no time at all!

I've made this about once a week for years. First, don't forget to trim off the bit of firm muscle that attaches the scallop to its shell. Leaving it intact will end badly. Second, I put just a film of oil in a preheated (hot) cast iron pan, cook scallops 1 minute per side. Light salt shower. Remove scallops from the pan, lower heat, and swirl in the butter. When melted, pour it over the scallops, and add the parsley. NOTHING ELSE. Just eat and sigh.

2nd time for this recipe and it's great. Absolutely must follow the recipe to get the desired results of a nice sear combined with tenderness and flavor. A suggestion is to take the scallops out of the refrigerator about 40 minutes prior to cooking. Plenty of time to dry them, remove the small muscle and bring them to a more acceptable temperature before the sear process. Thanks Mr. Sifton.

Followed recipe exactly for two people (8 scallops). Turned out perfectly delicious. Wouldn’t change a thing.

I brown the butter first, it gives a lovely flavor. When scallops are cooked I add finely minced shallots before deglazing.

One of the main things is "Wet" vs "Dry" scallops that you purchase. Wet scallops mean they have a solution of phosphate that does not let them brown as well put keeps them juicy. Check out this NY Times article from 2013-http://archive.nytimes.com/www.nytimes.com/interactive/2013/06/23/magazine/bittman-scallops.html

Champagne vinegar for wine.

Excellent. Elegantly simple. Definitely dry them first. 👌

I have cooked dry sea scallops many times before. When I seared them for 2-3 minutes on each side, my scallops get a little brown crust but overcooked scallops. I just cooked scallops yesterday. This time I seared them for 1 min on each side. The texture was much softer but there were hardly any crust. I always squeezed out the water and then dried them with paper tower. So what did I do wrong?

I added lemon juice right after the wine. Perfectly delicious.

i "milk " the scallops. that means you place them on layered toweling paper: then more toweling. then a cookie sheet weighted with a heavy can of food (tomatoes).

Cast iron, butter. Scallops on paper towels on counter for 10 minutes turning a couple times. Then patience and trust. Then vermouth. It was a very happy valentines appetizer for these 6 scallops.

Awesome and easy!

I add a finely sliced shallot into the pan and caramelize it in butter before adding sea scallops, lightly salted and sprinkled with a hint of garlic powder. It gives a seared appearance to the scallops without overcooking and emphasizes their natural sweetness. Then serve with risotto and steamed carrots.I’m not proud—we’ve been buying frozen scallops at Costco. Fresh aren’t available here anyway.

Have to add a light squeeze of lemon then drizzle over the plated scallops. Adds that perfect bit of umami.

I agree with my fellow commenters here that drying scallops, by either patting or leaving uncovered in the fridge, will improve the sear. An additional step can help: a dry cure. Combine two parts salt to one part sugar in just enough volume that you can sprinkle it over the raw scallops. Leave them in the fridge for 30 min, rinse and pat dry. This is similar to dry-brining beef in the way it draws out excess moisture. And don't forget to pull off the tough side or abductor muscle!

For some extra "je ne sais quoi", generously dredge dried scallops in curry powder top and bottom. Sauté as directed, turn, lower the heat a bit, add wine and lemon or lime juice and finish cooking. Plate the scallops as others have directed, add a knob of butter to the pan juices, reduce and swirl to make a nice sauce (Thank you, Julia Child.) Pour over the scallops. The curry adds a subtle mystery flavor. Fabulous!

Agree with other comments to bring to room temperature and pat scallops dry first. I question the use of 3T of butter as I use a hefty 1T for the same size cast iron skillet and it is plenty. We use a high heat side burner on the outside grill most of the time, heat the pan and then add butter and when just starting to brown add the scallops and cook 2 minutes on each side. Don't add liquid as it removes the sear. You could deglaze the pan with the wine as an alternative if desired.

Mr. Sifton recommends in his newsletter that this recipe is "great served over a bed of baby arugula, with some torn baguette for starch."

Perfect.Serve with a crusty loaf next to the butter/pan sauce. Too good to ignore.

10/4/23. Very good, cooked spinach in same pan after scallops were done.

Loved the spiral technique, it worked perfectly

The wine or vermouth takes away the browning on the 2nd side and creates steam. Add a little more butter just before turning. I butter baste for 1 1/2 minutes after turning for the average sized sea scallop.

Perfect scallop recipe. You actually taste the scallops. So simple. Wouldn’t change a thing. Delicious!

Bought mine at Costco. Soak your wet scallops in a quart of cold water, 1/4 cup of lemon juice, and 2 tablespoons of salt for 30 minutes. Should displace phosphate in scallops. The hair dryer is good

Truly spectacular!