Roasted red peppers and paprika are staples of Spanish cooking, and they pair beautifully with seared sea scallops. Below are practical tips and a clear recipe to help you achieve perfectly cooked scallops with a bright roasted red pepper sauce.
Buy “Dry” Scallops for Pan-Searing
Choosing the right scallops is the first step to success. For pan-searing, look for good-sized sea scallops (fewer than about 20 per pound) labeled dry, dry pack, diver or day boat. If the packaging is unclear, ask your fishmonger.
“Dry pack” means the scallops were not soaked in a brine or phosphates to retain moisture. Scallops treated with those solutions release liquid while cooking, which prevents the caramelized crust and tender interior you want from pan-searing.
If the scallops aren’t clearly marked, inspect them visually. Soaked scallops tend to sit in a milky liquid and look very white. Dry-packed scallops usually have a creamier, slightly tan color and should feel dry to the touch.
How To Cook Scallops Perfectly
- Remove the scallops from the refrigerator about 10 minutes before cooking. Arrange them in a single layer on a plate and gently blot them dry with paper towels.
- Season the scallops just before they hit the pan. For this recipe we use a paprika-based crust, but the same timing applies for any seasoning—add it immediately before searing.
- Use a skillet large enough to hold the scallops in a single layer with roughly 1/2 inch between each. Heat the pan over medium-high heat so it’s hot but not smoking.
- Add your fat—clarified butter or a mix of butter and oil works well. Once it sizzles, use tongs to place scallops in the pan one at a time. Laying them in a consistent pattern (for example, clockwise starting at 12 o’clock) helps you keep track of which to turn first.
- Cook scallops about 1 1/2 to 2 minutes per side, depending on size and thickness. This time should produce a golden-brown crust while keeping the center creamy with a slight translucence. Avoid overcooking, which makes scallops tough.
- Have the rest of the meal ready before you start searing, work quickly, and plate immediately so the scallops stay hot and at their best texture.
More Delicious Scallop Recipes
- Scallops and Pasta with White Wine Butter
- Scallops in Tomato Lime Butter
- Seared Scallops in Lemon and Garlic Pan Sauce
- Thai Sweet Chili and Orange Scallops
Pan-Seared Scallops with Roasted Red Pepper Sauce
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Ingredients
- 1-1/4 lbs dry-pack sea scallops
- 3 teaspoons paprika
- Salt and freshly ground black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons butter
- Steamed white rice
- Chopped parsley for garnish, optional
For the Roasted Red Pepper Sauce:
- 1 12-ounce jar whole, roasted red peppers, drained
- 1/2 teaspoon minced garlic
- 2 teaspoons extra virgin olive oil
- 2 teaspoons sherry vinegar, or red wine vinegar
Instructions
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Remove the scallops from the refrigerator, arrange them on a plate in a single layer and blot them gently with a paper towel. Set aside.
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Combine the paprika, 1/2 teaspoon salt, a few grinds of black pepper and the onion powder in a small bowl. Spread the mixture on a plate for easy crusting.
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Thoroughly drain the roasted red peppers and add them to a food processor with the olive oil and sherry vinegar. Pulse to a smooth sauce, then season to taste with salt and pepper.
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Transfer the sauce to a serving dish and set aside while you cook the scallops.
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Working one scallop at a time, press the flat sides lightly into the spice mixture and place them on a dry plate.
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Add the butter to a frying pan large enough for a single layer of scallops with some space between each. Heat over medium-high until the butter sizzles.
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Swirl the butter to coat the pan and, using tongs, add the scallops one at a time. Cook about 1-1/2 minutes, then turn and cook another 1-1/2 to 2 minutes. Avoid overcooking.
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To serve, spoon steamed rice onto four plates, surround with a ring of roasted red pepper sauce, top with the scallops and garnish with chopped parsley if desired.
Notes
About the roasted red peppers: A 12-ounce jar typically contains the equivalent of two roasted medium red bell peppers that have been cored, seeded, roasted and peeled.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.