Pan-fried scallops



Achieve perfectly seared scallops with a crispy crust on the outside and a nice caramelized flavour. With temperature control, it’s easy to cook scallops, ensuring they develop the right sear without becoming overcooked.


Pan-fried Scallops

150 gram Large scallops

1-2 tbsp. Oil or bacon fat

Lemon juice to taste

Salt to taste


Pan-fry the scallops
Pat the scallops dry with a piece of kitchen paper or a clean kitchen towel. Add oil or bacon fat to a pan and heat it up to 220 ºC. Place the scallops on the hot pan. Sear them for 3 minutes on the first side, then flip them and sear for an additional 1 minute. However, the cooking time may vary depending on the size of the scallops. If your scallops are a bit smaller, reduce the cooking time accordingly.
To serve
Season with lemon juice and salt to taste, then serve.