How To Make Pan Seared Scallops

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: white grape juice

Chicken broth provides flavor without alcohol.

Select firm scallops, ensuring they are not mushy.

Prepare the vinaigrette by adding white vinegar to a bowl.

Season the vinegar with salt and white pepper.

Chop cilantro and add it to the vinegar mixture.

Slowly add avocado oil while mixing to create an emulsion using an immersion blender.

Add juice from half a lime to the mixture, adjusting based on lime size.

Chop the avocado and add it to the vinaigrette mixture.

If the vinaigrette is too thick, add cold water to adjust the consistency.

Clean the scallops by removing the tough muscle on the side and rinsing them under cold water.

Dry the scallops thoroughly with a paper towel before cooking.

Heat a pan until hot, ensuring not to overcrowd it to maintain temperature.

Season the scallops with fresh black pepper and sea salt.

Add clarified butter and avocado oil to the pan to increase the smoking point.

Once the pan is smoking, add the scallops without crowding them.

Cook the scallops until they naturally release from the pan, indicating they are ready to flip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens