Seared Sea Scallops

Seared Sea Scallops

Serves 4


  • 1 ½ lbs of large DRY sea scallops, tendons removed (small muscle on the side) *see note below
  • 3 Tbsp Premium Extra Virgin Olive Oil + more for drizzle
  • Kosher salt & pepper
  • Lemon wedges
  • Microgreens or shredded basil
  • 1 - 2 Tbsp melted unsalted butter


  • Achieving a beautiful crust on your scallops is easier than you think. Place the scallops between dry paper towels and gently press to remove excess liquid. Let them sit at room temperature on the towels for 10 minutes.
  • In a bowl, add 1 ½ tablespoons of EVOO to the scallops and lightly toss to coat them with a thin and even layer of oil.
  • Place the coated scallops on a dish, brush lightly with melted butter and season both sides with salt and pepper.
  • Heat a non-stick or well-seasoned skillet over medium-high heat. Place a single layer of scallops, flat side down, in the pan, leaving about 1 inch of space between them. Cook for 2 minutes without touching and then flip. Continue cooking for another 1-2 minutes until the scallops are just opaque.
  • Transfer the cooked scallops to a serving platter, tent with foil, and repeat until finished.

Serve scallops immediately with a drizzle of premium olive oil, a few drops of fresh lemon juice and a pinch of microgreens or shredded basil.

*Why Dry Scallops?

Dry scallops, also known as natural sea scallops, are larger and ideal for grilling and pan-searing. They cook to a beautiful crust and taste far superior to wet scallops. On the other hand, wet or treated scallops are soaked in a preservative solution that adds water weight to the scallop, making it appear more firm and glossy. Dry scallops contain only their natural moisture, creating a beautifully caramelized crust that is visually appealing and delicious.

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