Should scallops be rinsed before cooking?

Yup - Scallops are notorious for being sandy and gritty. Rinse them well under cold water and dry completely with a paper towel before searing.

How many minutes do scallops need to cook?

Generally, scallops need to cook ~4 minutes total. Pan sear them uncovered on the first side for ~ 2 to 2 ½ minutes or until browned. Flip and sear the second time for ~ 1 ½ - 2 minutes or until browned. The inside should be gently cooked through, slightly pink (because that is their natural color), tender, and not rubbery.

Why are some of my scallops white/gray and the others pink?

Pink scallops are females in heat. Ok. haha. That's not how you say it. The pink female scallops are pink when they are spawning (producing eggs). All the natural raw colors of fresh scallops are edible!

Simple and Easy Seared Scallops with Butter Recipe / Video

Easy Seared Scallops with Butter

5 scallops on a white plate with 2 lemon wedges. One scallop is cut in half and has a fork sticking in it.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This pan seared scallop recipe is easy, simple, and fast. Pan sear scallops with both butter and oil in a matter of minutes. Master this simple scallop recipe and friends and family will cheer and call you the best chef ever.

Author: beckie
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4
Category: Main Dish
Method: Stovetop
Cuisine: International
Diet: Gluten Free

Ingredients

1 lb large scallops, side muscle removed
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
salt
black pepper
lemon wedges - as garnish

Instructions

Rinse scallops in cold water to remove any unseen sand.
Gently pull of the side muscle if it's there - it's easy - don't be intimidated! See raw scallop picture - there is one scallop in the bottom right with the muscle still attached and the others pulled off to the right on the plate.
Dry scallops with a paper towel and lightly salt and pepper. Drying is important - it will help you get a better sear.
Bring a large nonstick pan to medium high heat and add the butter and olive oil. Add scallops in single layer - don't overcrowd the pan.
Cook scallops uncovered ~ 2 minutes on the first side or until golden brown. Moderate the heat and turn it down if oil/butter is popping everywhere.
Flip and cook 1 1/2 - 2 minutes on the second side or until golden brown.
Add salt to taste and garnish with a squeeze of lemon. Enjoy! Beckie

Notes

Olive oil tempers the butter as butter burns easy. If your scallops are browning to fast, remove from heat and add olive oil. If they are not browning, turn up the heat and add butter.
Buy "dry" scallops. There are no chemicals, additional water weight, or other preservation additives.
The side muscles are tough and rubbery when cooked. I cook and eat them anyway but don't serve them to guests 🙂

Find it online: https://eatsimplefood.com/easy-buttery-scallops/