Korean Butter-Grilled Scallops
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Scallops come off the heat when the outside is dark brown and the center still slightly translucent.
Read more
Over high heat that takes 1 to 2 minutes a side, and after the flip, butter and minced garlic go into the pan and are spooned over the top.
Ingredients
Instructions
- 1
Pat 320 g of scallop meat several times with paper towels until the surface feels dry.
If any moisture still beads on the scallops, press them again before seasoning so they sear instead of steam.
- 2
Sprinkle 0.5 tsp salt and 0.25 tsp black pepper evenly over both sides.
Season just before cooking so the scallops do not sit long enough to draw out more liquid.
- 3
Heat the pan well over high heat, then melt about 12 g of the butter.
When the butter foams, place the scallops in one layer with space between them so the pan stays hot.
- 4
Sear the first side without moving the scallops for 1 to 2 minutes.
They are ready to flip when the edges turn opaque and the underside has a deep brown crust.
- 5
Flip the scallops and sear the second side over high heat for only 1 to 2 minutes.
Stop while the centers are still slightly translucent, because extra cooking quickly makes the texture rubbery.
- 6
Add the remaining butter and 1 tbsp minced garlic to an open spot in the pan.
Once fragrant, spoon the garlic butter over the scallops, finish with 1 tsp lemon juice and 1 tbsp parsley, and serve immediately.
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