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Step 1
Thaw the scallops, if frozen (see above).
Step 2
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.
Step 3
Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.
Step 4
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.
Step 5
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.
Step 6
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.