Photo for illustration (stock image) — not our own kitchen photo.
Our Meyer Lemon Extra Virgin Olive Oil was made for exactly this — a bright, citrusy finish on a properly seared scallop. The trick to a great crust has nothing to do with the oil, though: it's a bone-dry scallop and a screaming-hot pan.
Prep
10 min
Cook
5 min
Serves
2
Ingredients
- 8 large sea scallops, patted very dry
- 3 tbsp Meyer Lemon Extra Virgin Olive Oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly cracked
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, chopped
Instructions
- 1Pat scallops completely dry. Season both sides with salt and pepper.
- 2Heat 2 tbsp of the olive oil in a heavy skillet over high heat until shimmering.
- 3Add scallops in a single layer, not touching. Sear undisturbed 2–3 minutes until deep golden crust forms.
- 4Flip, add butter to the pan, and sear the second side 1–2 minutes until just opaque in the center.
- 5Plate, drizzle with the remaining 1 tbsp olive oil, and garnish with chives.
Tip: Resist the urge to move the scallops around while searing — that's what keeps the crust from forming.
