Seared Colossal Scallops

Whenever I watch Hell’s Kitchen and those chefs on the show always have problems with searing scallops, I’m always surprised. Searing scallops should be a fundamental basic skill in the kitchen! It’s so easy to sear scallops! Why are the scallops always undercooked on the show?


[100% wild caught]


  • Scallops
  • Salt & pepper
  • Butter
  • Olive oil


  • Most scallops you buy at the store have been soaked in a liquid solution that keeps them looking white. So you’ll need to drain and rinse them thoroughly, then pat them dry with paper towels before seasoning them with salt and pepper
  • Heat a nonstick pan over high heat, add 1 TBS butter and 1 TBS olive oil
  • Season scallops with salt and pepper
  • Before you add in the scallops, you should see the tiniest bit of smoke
  • Once you put the scallops down into the pan, DO NOT MOVE THEM and DO NOT OVERCROWD THE PAN
  • Flip scallops after two minutes and then sear the other side for about a minute
  • Once done, remove from pan. The centers should still be translucent

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