Pan-Searing Sea Scallops
Learn how to pan-searing sea scallops perfectly with our detailed guide, including timing, temperature, and expert tips.
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10min
Cook Time
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High
Pan Temperature
350-400°F / 175-200°C
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0.3 lb / 5 oz / 140 g
Portion Weight
Per adult serving
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165°F / 75°C
Internal Temperature
Safe
Step-by-Step Instructions
- 1Pat scallops completely dry with paper towels
- 2Remove side muscle if attached
- 3Season with salt just before cooking
- 4Heat oil in pan until smoking
- 5Sear 2-3 minutes per side until golden crust forms
- 6Do not move while searing - let crust develop
- 7Serve immediately
Expert Tips for Pan-Searing
- đĄDry scallops are crucial for good sear
- đĄDon't move them while searing or you won't get a crust
- đĄBuy dry-packed scallops for best results
- đĄServe immediately while hot
Sea Scallops Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 165°F / 75°C | Opaque and firm, shells open (for mussels/clams) |
Sea Scallops Safety Guidelines
Important food safety practices when handling and cooking sea scallops.
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Cook to proper internal temperature
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Use food thermometer
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Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your sea scallops is safely cooked and delicious.
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