Pan Seared Sea Scallops with Persian Lime Olive Oil

 

Pan Seared Sea Scallops with Persian Lime Olive Oil

INGREDIENTS

½ pounds sea scallops, about 14-16 scallops, rinsed and dried thoroughly

4 tablespoons Persian Lime EVOO, divided

kosher salt
freshly ground black pepper

DIRECTIONS
Sometimes the scallops you buy at the store are soaked in a liquid that keeps them light in color so you will want to rinse and drain them thoroughly.  In order to get a nice sear (rather than a steam), dry the scallops well with paper towels.  Also, these should’ve been removed at the store but scallops have an adductor muscle which is a tough little flap of meat on the side.  Check your scallops to make sure this muscle has already been removed.  If not, simply peel them off, they can be tough to eat when cooked.

Season the scallops with the kosher salt and freshly ground black pepper.  Add two tablespoons of  Persin Lime EVOO to a large skillet over medium-high heat.

Once the oil is shimmering and just about to smoke, add the scallops to the pan, flat-side down. Space them out and don’t overcrowd the pan.  You want a nice sear. If they are too close together, the pan won’t stay hot enough and they could steam instead of sear.

Here’s the golden rule: Once you place them in the pan, don’t touch them!  Resist the temptation to reposition them in the pan or flip them three or four times, just let them sear.  Moving them around the pan will just prevent them from forming the nice brown crust.

Searing time may vary due to the thickness of your scallops or the heat retention of your pan but after about 1½ to 2 minutes (of not touching your scallops) take a peek underneath. If you find a nice brown crust about ¼ inch thick, flip them for another 1-2 minutes on the other side.

Try not to overcook your scallops.  Remove them from the pan while the centers are still slightly translucent (check by looking at them from the side), they will continue to cook even after you remove them from the heat.

Scallops can begin to turn rubbery if you wait too long, so serve immediately!  Drizzle each scallop with the remaining Persian lime EVOO right before serving.  Enjoy!