Hot pan - The Field Kitchen

Seared Spiny Pink Scallop

12 minutes prep

8 minutes cook or dry

4 yield

Deeply browned spiny pink scallop with lemon butter.

Recipe reviewed 2026-07-21 · Identification and food safety are part of the method

Ingredients

1 pound cleaned spiny pink scallop
1 tablespoon oil
2 tablespoons butter
1 lemon
Salt and pepper

Method

Keep scallops cold and pat completely dry.
Sear in hot oil without crowding.
Turn once, add butter, and cook to 145 F.
Finish with lemon.

Field note & safety

Harvest only where legal and currently open. Check the health department map immediately before gathering; marine biotoxins are not destroyed by cooking or freezing.

Meet the ingredient →Spiny Pink Scallop in the Trophy Room USDA temperature chart ↗Current minimum safe temperatures WA shellfish safety ↗Closures and biotoxin alerts

Watch it found or caught

Watch the field entry →UNI and Scallops CAUGHT TODAY #foodadventure #seafood #seafoodlovers Watch the field entry →ORANGE SCALLOP #foodadventure #seafood #seafoodlovers Watch the field entry →Diving for GIANT Sea Urchin and Scallops (catch n EAT)

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