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Candy from the Sea - Perfectly Cooked Scallops, Every Time

Think sea scallops. They're fancy, tasty, and incredibly easy to cook perfectly every time. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Servings: 2


  • 10 sea scallops
  • 1 tablespoon butter, unsalted
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • Few slivers of habanero
  • Few cilantro leaves
  • Salt & pepper


  • Take scallops out of the fridge 20-30 minutes before cooking.  Rinse under cold water and then dry completely with a paper towel.
  • Mix salt and pepper with a little bit of flour, then quickly roll the scallops in this mixture...shake off the excess, you just want a light dusting. 
  • Heat butter and olive oil over medium-high to high in a non-stick frying pan.
  • Once the pan gets hot, add the scallops.   You should hear a nice sizzle when they touch the pan’s surface.  Make sure they’re not touching each other in the pan & don’t move them while sizzling.
  • Let them develop a nice, brown crust (the inside will stay tender and creamy), which should take about 1-½ to 2 minutes. Then you can turn them and cook for another minute. Do not overcook them!  
  • Plate your scallops on a pre-heated dish, drizzle some of the pan juices over them, add a few cilantro leaves (if you have some handy; I also like chives), and add a few slivers of habanero for a little kick...it’s like adding wasabi to your sashimi.