How to Cook Sea Scallops Recipe


  • 6 sea scallops, or more if you like
  • Oil or butter
  • Salt and pepper
  • 1/2 Carrot Puree recipe (optional)
  • Garnishes (optional):
  • radish sprouts
  • microgreens
  • dukkah


  1. Pat scallops with a paper towel to dry. Remove the side muscle from the scallops if you like – they’re edible but can be tough.
  2. Select a skillet large enough to hold scallops without touching so they brown nicely. Heat skillet over medium-high heat. Add oil or butter. When oil is hot, add scallops and cook undisturbed for 1 1/2 to 2 minutes or until golden brown.
  3. With tongs, gently flip scallops and cook for another 1 1/2 to 2 minutes, until browned and somewhat firm but still plump and slightly translucent in the center. Internal temperature should reach 145°F. Do not overcook, or they will be tough.
  4. Serve warm over Carrot Puree. Garnish with with radish sprouts, microgreens, or Dukkah.

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