Updated: Jul 23, 2020

Salt and air dry your scallops in the fridge up to two hours before cooking (dry brine) will lead to better crust. I really enjoy a crusty scallop, which is why I cook it 90% of the way on one side, and then just kiss it in the pan for the remaining side! Don't overcrowd your pan when searing!

For Scallops


3-5 large sea scallops

Salt and pepper

1 tbs Canola oil (use any neutral oil with high smoke point)


Place scallops on a layer of paper towels and season with salt on all sides. Top with more towels and thoroughly pat dry. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt and some pepper. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.

Cook scallops without moving them until well browned on first side, about 60-90 seconds.. Carefully flip scallops and cook until second side is lightly cooked, about 10-30 seconds longer. Transfer scallops to a paper towel–lined plate to drain. Serve immediately.

Corn Relish

½ cup Frozen corn

½ cup diced roasted jalapeno, seeds and skin removed

⅓ cup diced Spanish onion

½ cup roughly chopped tomato

Salt and pepper

1 tsp chopped garlic

1 tbs Canola oil (use any neutral oil with high smoke point)

½ teaspoon acv

½ teaspoon red wine vinegar

Sprinkle of dried oregano

EvOO to taste

Fresh or dry parsley


Heat Non Stick pan with 1 tbs canola oil and toast your frozen corn for 4-5 min on medium high heat, stirring occasionally. Last min add in minced garlic. Turn off stove and let cool. In separate bowl, mix in diced Spanish onion, roasted jalapeño, tomato herbs and vinegar mix, and the room temperature roasted corn. Season and serve.

Thoroughly drying the scallops by salting them and blotting with paper towels gives you a nice dry surface that browns far more efficiently. Using a heavy pan over extremely high heat guarantees a thick crust without overcooking the center.

Oil your non stick skillet and blast until the oil is smoking, Pat dry each scallop and sear on one side hard for 2-3 min, making sure to press down firmly on each piece to help increase the surface area contact point (for better crust). Flip over and finish other side of scallop for 10 seconds and turn off heat and sprinkle lemon juice and serve with your corn relish!

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