Pan Seared Scallops

  • Servings: 3

Source: Martha Stewart's Cooking School, Episode 113


  • 6 large sea scallops
  • Coarse salt
  • Finely ground white pepper
  • Grapeseed or other neutral-tasting oil
  • Coarse Hawaiian pink salt (optional)
  • Lemon wedges, for serving


  1. If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it). Heat a medium nonstick skillet over high heat. Season scallops on both sides with coarse salt and pepper. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels to drain. Serve sprinkled with pink salt, if desired, and lemon wedges. 


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