Pan Seared Scallops (Tips & Tricks!)

Thaw the scallops, if frozen (see above).

Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt . Place the scallops in the water and wait for 10 minutes.

Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt .

Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.

Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque.

Turn off the heat and add the butter. When it melts, spoon the melted butter over the scallops and serve with a squeeze of lemon. Or, go to Lemon Herb Scallop Sauce to make a 2 minute pan sauce.