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Pan-Seared Scallops


from "Good Eats"

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Rate this recipe 4.5/5 (2 Votes)


  • 1 lb. scallops (~16)
  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • kosher salt
  • freshly-ground black pepper


Servings 4
Adapted from


Step 1

Remove the tensor muscle from the scallops, rinse with cold water and thoroughly pat dry.

Heat the butter and oil over medium-high heat in a large saute pan until just smoking. Season the scallops and gently add them to the pan, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.


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