>Searing scallops is most definitely an art. I have unsuccessfully tried searing them myself, and no matter how much I pat them dry, they seem to end up “boiling” in the pan and I cannot seem to get the caramelized, crispy brown top and bottom.
I had Jeff take over this time and he perfected them with such ease. He’s convinced you need a combination of olive oil and butter at just the right heat. I had originally tried with just olive oil and it didn’t work for me. Now, I think I have the secret for next time.
We bought the Costco frozen scallops in a bag. They were delicious. And, even better with the lemon aioli. We served them with grilled filet mignon and veggies. The aioli was also a nice complement to our side of vegetables – roasted potatoes and haricot verts. Enjoy.
Fresh or frozen & thawed scallops (patted completely dry)
Cracked Black Pepper
Heat stainless steel skillet over med-high heat and melt about 1 tbsp. butter and 1 tbsp. olive oil in the pan, until hot, but not smoking. Season scallops with salt & pepper. Sear scallops in pan, uncovered for 2-3 minutes per side (or until caramelized brown on top and bottom and cooked through.) Be careful not to overcook, as the scallops will get rubbery. Serve hot with lemon aioli.
1 cup mayonnaise
1/2 cup fresh lemon juice
1 tsp. black pepper
1 tbsp. chopped fresh chives (or red onion)
Whisk ingredients together until mixed well.