Drizzle lemon juice over the seared scallops to add a citrus flavor.
Scallops have a sweet flavor and tender texture when cooked properly. Cooking scallops on the stovetop gives them a golden brown and crisp texture. Searing the scallops locks in the juices so that they remain tender. Serve the sea scallops over a bed of fresh lettuce, rice or on a plate by themselves. Enjoy the fresh seafood as a main course meal or indulge in the seared scallops as an appetizer.
Instructions
1. Remove the adductor muscle, known as the foot, from the side of the scallops. It looks like a small tab of meat and it has a chewy texture when cooked. Pull the muscle off with your fingers or cut it off with a sharp knife.
2. Drain the sea scallops in a colander. Rinse the scallops with clean water and dry them with paper towels.
3. Heat a nonstick pan over high heat. Add 1 tbsp. of unsalted butter and 1 tbsp. of vegetable oil to the pan. Heat until you notice a small amount of smoke.
4. Place the scallops in the pan with the flat side down. Avoid crowding the scallops because it lowers the pan temperature, and you will end up steaming the scallops. Do not allow the scallops to touch each other either.
5. Flip the scallops with tongs after they cook for 1 1/2 to 2 minutes or when the bottom has a brown crust. Cook the scallops for another 1 1/2 minutes or until the other side is also browned. Avoid overcooking the scallops because they will become tough and chewy.
6. Remove the scallops from the pan when the centers are slightly translucent. The scallops will continue to cook when you remove them from the stovetop.
7. Serve scallops immediately to prevent them from having a rubbery texture.
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