Pan Seared Sea Scallops
"A simple yet incredible way to prepare sea scallops. You won't be disappointed!"
photo by gailanng
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 8 -10 large sea scallops
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1⁄2 cup pan searing flour
directions
- Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
- Preheat oven to 450 degrees.
- Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
- Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
- Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
- Add butter and spoon butter over scallops as "crusting" occurs.
- Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!
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Reviews
-
I knew that these would be a hit with DH, so I doubled the recipe. Unfortunately, I overcrowded the pan in doing so (too impatient to cook in 2 batches), so they didn't get as much sear as I would've liked, so I didn't bother taking a photo. Totally my fault, and the flavor was still great even if the appearance wasn't as nice as I'd hoped. I served these with Recipe#389471 and Recipe#398262, and DH and I had a lovely seafood night. Thanks for posting! Made for PAC Fall '12 -
As a sub for searing flour, I used recipe #438574 with added salt & white pepper. Delectable and what comes to mind are four words, "Go forth and gorge!" -
Excellent! Added salt, pepper and cayanne to the flour for seasoning. Only had smaller scallops so no oven step needed. Also added a splash of lemon juice for the last 2 minutes of cooking. My new go-to recipe for scallops. Used as an appetizer. Winner! -
Wow! These were the best scallops I have ever made....Restaurant quality! I used Wondra flour too as some of the other reviews did and I was sorry I did not cook up more of them! -
Delicious. We used fresh scallops ans served them as an appetizer. Delicious morsels.
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RECIPE SUBMITTED BY
paramedic by day, aspiring chef by night. i had hoped to attend culinary school many moons ago but found health care instead. now i try to impress my beautiful daughter with my kitchen prowess!
