Searing Scallops

Have you ever tried to pan-sear scallops? Or are they one of those foods you just leave to the professionals? I am here to show you that it's possible to pan-sear the perfect scallop at home.

Start with approximately 6 fresh scallops that are a decent size. Rinse and dry the scallops - this helps to eliminate any water draining from the scallop into the pan when cooking.
Preheat a medium or large skillet over medium heat. Add butter (2 tbsp), olive oil (2 tbsp) or broth (1/4 cup). Add scallops, lightly sprinkle with garlic salt, and let cook for about 2 minutes on each side.  Remove scallops and place on a plate. Then, gently wipe out the pan and return to the heat. Add the scallops back into the pan and sear on each side for about 15-30 seconds.  This gives the scallop a nicely browned and slightly crisp top and bottom.

Serve scallops on a bed of rice, in a pasta, or with a simple sauce of your choosing.  Last night I went with a blueberry sauce which added a slight sweet flavor.  Another time, I made a mango puree sauce with a little cinnamon and butter.  For this sauce, just cut up some mango, saute in a little butter, add a little cinnamon, and cook until mango's are tender. You can serve as a chunky sauce, or choose to mash them up (or puree) for a smoother sauce.

Now you too can pan-sear your own scallops at home. Practice makes perfect!