Scallops are easy to cook and work well in a wide range of recipes. Here is Brady Lybarger’s (Scallop Shack Farms) recommended cooking method.
Preparation
Pat scallops dry with paper towels for a minute or 2. You just want to make sure to soak up the excess moisture before dropping into the hot pan.
Heat pan over medium to high heat until piping hot. Add your favorite cooking oil to pan and heat (we prefer avocado oil for its high smoke point). Place scallops in pan in 1 layer (approximately 8 scallops in a 12-inch pan). Do not overcrowd.
Sear scallops on 1 side until golden brown crust forms on flat side, approximately 1 minute. Flip and brown on opposite side for another minute. While searing second side, add some fresh butter to pan. Finish up by drizzling melted butter over scallops with a spoon. Remove scallops from pan and serve.
NOTE: Bay scallops can be cooked the same way but will likely brown in less time. Due to their small size, bay scallops often work well in a sauce, such a spicy fra diavolo over pasta.
About this recipe
Recipe courtesy of Brady Lybarger and Amanda Axelsson, Scallop Shack Farms
“SCALLOPS ARE SUPER VERSATILE IN RECIPES—SCALLOP TACOS, CEVICHE, SCALLOP CRUDO, SAUTÉED SCALLOPS”
—Amanda Axelsson
