How to Cook: Seared Scallops

To thaw scallops, arrange on a paper towel-lined plate, cover and refrigerate overnight. Alternately, place scallops in a resealable plastic bag and thaw in a bowl of room temperature water, changing water halfway through, about 30 minutes.

Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes.

Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes.

Using a small metal spatula, swiftly loosen and flip each scallop.

Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Transfer to a large plate and serve immediately.

For an Easy Sauce 
After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits. Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted. Whisk in 1/4 teaspoon sea salt. Drizzle over scallops. Garnish with parsley and serve immediately.

What else should I know?
- Make scallops for 1 or 10. Just remove and thaw only the scallops you need.
- Use this same method to sear all manner of fresh or frozen scallops; for smaller varieties, such as bay scallops, the searing time will be shorter.