Pan-Seared Scallops - For the Carnivore Diet
This is a fast, clean carnivore preparation that lets scallops shine. A ripping-hot pan, plenty of animal fat, and a quick baste are all you need for a deep crust and tender, just-opaque center.
Choose dry-packed sea scallops so they sear instead of steaming. Pat them very dry, salt just before they hit the pan, avoid overcrowding, and don’t move them until it’s time to flip. Baste in hot fat for a buttery finish and serve immediately.
Ingredients
- 1 lb (450 g) large dry-packed sea scallops
- 2 tablespoons beef tallow or ghee (or duck fat)
- 1 tablespoon unsalted butter for basting (optional, if you tolerate dairy)
- 1/2 teaspoon fine salt, plus more to finish
Instructions
- Prep the scallops: Remove the small side muscle if attached. Pat very dry on all sides with paper towels.
- Season: Sprinkle scallops lightly with salt just before cooking.
- Preheat: Heat a heavy skillet (cast iron or stainless) over medium-high until very hot. Add tallow or ghee and heat until shimmering.
- Sear: Place scallops in the pan with space between each. Do not move them. Sear 1.5–2 minutes until a deep golden crust forms.
- Flip and baste: Turn each scallop. Add the butter (if using) and tilt the pan to baste for 20–30 seconds. Cook another 1–2 minutes until just opaque and springy in the center (about 125–130°F if checking).
- Finish: Transfer to a warm plate, spoon over the browned fat, and add a small pinch of salt to taste. Serve immediately.