Seared Sea Scallops

Sea scallops are large, tender shellfish harvested from the deep, cold waters of the North Atlantic. Known for their sweet, delicate flavor and firm, meaty texture, they’re a true ocean delicacy.

When it comes to cooking…….pan-searing is the gold standard. A quick sear in a hot pan caramelizes the exterior, locking in moisture and enhancing their natural sweetness, crispy on the outside, tender on the inside. And remember that Vermentino I mentioned earlier? This is the perfect pairing. Its bright acidity and subtle citrus notes complement the scallops beautifully. Here’s how to do it right!

You will need:

12 Sea scallops (dry-packed if possible)

Salt & pepper

High smoke point oil like avocado

1 pat Butter, 1 garlic clove, 1/2 lemon, and parsley

Pat dry the scallops thoroughly with paper towels, moisture prevents browning. Season both sides with salt and pepper.

Preheat a skillet (preferably cast iron or stainless steel) over medium-high heat until very hot. Add a thin layer of oil and heat until shimmering. Place scallops in the pan, flat side down. Don't overcrowd the pan.

Sear undisturbed for 1.5 to 2 minutes, until a golden crust forms. Flip and cook another 1 to 1.5 minutes.

Add a pat of butter, finely minced garlic, and minced in the last 30 seconds and spoon over scallops.

Remove immediately ! You do not want to overcook (they should be slightly translucent in the center). Serve with lemon wedges.