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Seared Sea Scallops with Ari Liang @wellseasoned

Ari left a PhD program to get into NYC fine dining, but don't let her brains, drive, and ambition scare you - she uses all of them to make recipes that impress with minimal effort. This recipe lets scallops shine with a gorgeous sear and a generous helping of browned butter.
Servings: 4
Total Time: 32m
Prep Time: 15m
Cooking Time: 2m
Seared Sea Scallops with Ari Liang @wellseasoned


For the sea scallops
  • 1 pound sea scallops (11-13 scallops) 
  •  3 tbsp canola, vegetable, or grapeseed oil 
  •  2 tbsp unsalted butter
  •  Kosher salt
  • 1 tbsp parsley, finely chopped
  •  Lemon wedges, for serving 
  • Flaky sea salt

    Preparation Instructions

    1. Season scallops generously on both sides with kosher salt, then place on a paper towel lined plate and let sit for 15 minutes.
    2.  Gently pat scallops dry, then season again lightly on one side with kosher salt. 
    3. Heat 12" SearSmart GreenPan skillet over high heat. When hot, add canola oil. Carefully place scallops in pan, leaving at least 1" between them. Cook for 1 minute undisturbed. 
    4.   Add butter to pan, then flip scallops and cook for exactly 1 minute more. Spoon melted, browned butter on top of scallops as they finish cooking. 
    5. Transfer scallops to plate. Spoon or pour on as much of the sauce as you like. Sprinkle a few flakes of sea salt on top of each scallop. Garnish with chopped parsley, then serve with lemon wedges.


    Make sure you buy DRY sea scallops, not WET sea scallops! Dry scallops are those that are untreated with any chemicals and are the ONLY way to guarantee that beautiful golden brown sear!