Aron’s Famous Scallops

Perfectly seared scallops with a golden crust, butter-basted for extra richness, and finished with a bright pop of capers. This simple technique delivers restaurant-quality scallops at home in just minutes.

Prep time: 10 min | Cook time: 5 min | Servings: 2–4 (depending on scallop count)

Ingredients

• Fresh scallops
• Kosher salt
• Capers (plus a splash of caper juice)
• Dano Sea-Soning (blue top)
• Avocado oil or grape seed oil, about 2–3 tbsp
• Butter, 3–4 slices, depending on the amount of scallops

Directions

1. Prep the scallops. Wash and pat dry with a paper towel. Remove the side muscle (“foot”), if present. Let the scallops come to room temperature.
2. Season. Sprinkle both sides with a pinch of kosher salt and a liberal coating of Dano Sea-Soning.
3. Heat the pan. Place a cast iron skillet over medium-high heat until very hot.
4. Sear. Add 2–3 tbsp of oil, then place scallops in the pan without crowding. Cook undisturbed for 2 minutes.
5. Baste. Flip the scallops, add the butter, and sprinkle it with more Dano Sea-Soning. Tilt the pan and spoon the melted butter over the scallops continuously for 2 minutes.
6. Finish and serve. Transfer scallops to a serving dish, sprinkle with capers and a bit of caper juice, and enjoy immediately.

Pro Tips

• Don’t overcrowd the pan — it drops the temperature and prevents a proper sear
• Dry scallops thoroughly before seasoning for the best crust
• A very hot pan is key — this is what creates that golden-brown exterior in just 2 minutes