Pan Seared Scallops Recipe with White Wine and Herb Butter Sauce: If you love seafood then you will absolutely love this pan seared scallops recipe that is finished off with a white wine butter sauce!
I don’t cook with scallops too often, but every time I do they are pan seared and I am amazed at just how good they are and why I need to eat them more often.
Pan seared scallops are honestly like the eating a sea steak haha.
Pan Seared Scallops are so meaty and so flavorful, and respond so well when seared golden brown and coated in herbs and butter.
It’s as if the pan seared scallop was only meant to be pan seared, drenched in white wine, herbs and butter.
Sure it’s a little more on the classic side, but once you take your first bite you’ll know exactly why it’s considered “classic.”
How to Make and Herb Butter Sauce
I absolutely love making herb butters for seared scallops, and in my time in the kitchen I’ve made quite a few of them.
From truffle butter, to roasted garlic butter, I’ve always got some on hand that hold perfectly in the freezer, I just take a little dab out whenever I need it.
Any of the butters I’ve made would go excellent with this pan seared scallops recipe
The herb butter I made in this pan seared scallop recipe is sort of an all-encompassing butter which means it would go amazing on just about anything.
I used a a bunch of softened unsalted butter, herbs, salt and pepper and lemon zest!
Pan Seared Scallops Recipe
Whenever I’m pan searing scallops it’s essential that you use butter.
Butter may be the single most important aspect to pan searing anything, especially scallops.
Not only does it provide flavor but it also helps to brown up whatever it is you’re cooking up in the pan.
I seriously cannot express enough the importance of purchasing butter, and it’s complimenting nature to this pan seared scallops recipe.
When you buy protein, immediately head over to the dairy aisle, don’t think twice!
The process of searing scallops is actually quite simple.
You add a bit of oil to a pan and turn it to high heat.
Once the oil begins to lightly smoke you then want to add in your scallops and turn the heat down to medium-high.
Now is the time to add your butter to the pan seared scallops.
Doing this will help brown up your protein to get that perfect caramelization to the outside.
This process will give your seared scallops recipe more flavor to your food then you can imagine.
This Pan Seared Scallops with White Wine and Herb Butter Sauce is really a quick and easy recipe to make for your family or when serving up at a party.
They are wonderful eaten just as I prepared them here or over a bed of sautéed spinach and a side of polenta.
The flavors are so rich and delicious that you’ll honestly think your home kitchen turned into a restaurant over night!
If you love these pan seared scallops then be sure to try out these recipes.
- Sea Scallops Florentine with Fettuccine Recipe
- Homemade Smoked Salmon Dip
- Homemade Gravlax Recipe
- Oysters Rockefeller Recipe
- Chipotle Cedar Plank Salmon – from Vindulge
Pan Seared Scallops with White Wine and Herb Butter Sauce
- 16 ounces softened unsalted butter
- 8 finely minced cloves of garlic
- ½ peeled and finely minced shallot
- juice and zest of 1 lemon
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh chives
- 2 pounds of scallops foot removed
- 1 tablespoon of olive oil
- ¼ cup of white wine
- Kosher salt and fresh cracked pepper to taste
In a medium size bowl whisk together the butter, garlic, shallot, lemon juice, lemon zest, parsley, thyme, chives, and salt and pepper until completely combined. Chill. Reserve 1 tablespoon of regular butter with no herbs in it.
Season the scallops on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
Immediately add in the 1 tablespoon of reserved butter to help brown and season the scallops
Turn the scallops over after 2 to 3 minutes or until golden brown on the bottom.
Cook the scallops for a further 2 to 3 minutes or until the desired internal temperature is achieved.
Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat.
Add in ½ of the herb butter and whisk until melted. Reserve the remaining half in the freezer for a later date!
Serve garnished with micro greens and parmesan cheese.