Learn how to make Pan Seared Scallops with a perfectly golden-brown crust and serve them with pea puree and a divine French Vanilla Beurre Blanc Butter Sauce! An easy pan-seared scallops recipe that is elegant yet simple to make at home.
To remove the tendons from the scallops, simply peel away the small, rough-textured crescent-shaped tendon and discard. Pat the outside of the scallops dry with a paper towel. Next, sprinkle the scallops with sea salt. Next grab a cast-iron skillet, preferably cast-iron. Heat up the skillet until it’s really hot, and add 2 tbsps of your reserved bacon fat.
The pan-seared scallops will last in the fridge for 2 days max but I recommend you only make as much as you can eat in one sitting. When they’re fresh, they are best. Refrigerated, they should still have a sweet ocean smell, and when they start to spoil they will take on a stinky fish smell.