How to sear scallops: a simple pan method

Scallops are one of the easiest luxury ingredients to cook, as long as you do not overcook them. Our Hokkaido scallops come with the meat only, no shell, so they are ready to cook.

Pan-seared scallops

1. Pat the scallops very dry with paper towels. Dry scallops brown; wet scallops steam.
2. Season with salt and pepper just before cooking.
3. Heat a pan until hot with a little neutral oil. Add the scallops with space between them.
4. Sear for about 1–2 minutes without moving them, until golden. Turn, add a knob of butter and cook another 1–2 minutes. The centre should stay slightly translucent.
5. Finish with a squeeze of lemon.

How to serve

• As a starter on a bed of salad leaves or purée, with lemon butter.
• With a spoonful of roe sauce or aioli.
• As part of a main course alongside fish or a risotto.

Good to know

• Storage and shelf life are listed on the product page: refrigerated at 0–4 °C.
• Do not overcook: scallops turn rubbery quickly.

Allergens: molluscs.