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Curry Rubbed Pan Seared Scallops

Six perfectly seared Curry Rubbed Pan Seared Scallops with a golden-brown crust on a white plate.
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A recipe for cooking large sea scallops coated in a simple curry spice rub, seared quickly in a hot pan for a flavorful crust and tender center.

Ingredients

Scale
  • 1 lb large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Combine the turmeric, coriander, cumin, salt, black pepper, and cayenne pepper in a small bowl to create the curry rub.
  2. Place the dry scallops on a plate and evenly coat both sides with the curry rub mixture.
  3. Heat the olive oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat until the oil shimmers.
  4. Carefully place the seasoned scallops into the hot pan, ensuring they do not touch each other. Work in batches if necessary to avoid overcrowding the pan.
  5. Sear the scallops undisturbed for 2 to 3 minutes until a deep golden-brown crust forms on the bottom.
  6. Add the butter to the pan. Flip the scallops. Cook for another 1 to 2 minutes, basting them with the melted butter, until they are opaque throughout but still tender.
  7. Remove the scallops immediately from the pan and serve hot.

Notes

  • Drying the scallops thoroughly with paper towels is critical for achieving a good sear. Moisture prevents browning.
  • Use high heat for searing, but adjust slightly if the spices begin to burn before the scallops cook through.
  • Serve these scallops with a squeeze of fresh lime juice or alongside coconut rice for a complete meal.

Nutrition

Find it online: https://spoonswirl.com/curry-rubbed-pan-seared-scallops-recipe/