If you love seafood, then you will absolutely love this pan seared sea scallops recipe that cooks in under 5 minutes.
Servings: 4
Prep Time: 10 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 15 minutesminutes
Ingredients
8ouncessoftened unsalted butter + 2 tablespoons
½peeled and finely minced shallot
2finely minced cloves of garlic
2tablespoonschopped fresh chives
2tablespoonschopped fresh thyme
¼cupchopped fresh parsley
juice and zest of 1 lemon
1poundU12 sea scallops, foot removed
2tablespoonsoil
1/3cupwhite wine
sea salt and fresh cracked pepper to taste
Instructions
In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
Next, add in the lemon juice and mix until combined, about 1 minute.
Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
Cook the scallops for a further 30 to 45 seconds 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, about 2 to 3 minutes.
Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!
Notes
Chef Notes:Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.Scallops are meant to be eaten at a more medium-internal temperature.They will overcook very quickly and become very chewy.If you have the option always buy dry-packed scallops.Also, try serving the scallops with a simple beurre blanc.There will be plenty of herb compound butter leftover that is perfect for freezing.