Pan Seared Scallops Recipe
These pan-seared scallops are cooked until golden brown and served with a mouthwatering lemon and herb butter for the ultimate seafood dish.
Ingredients
- 8 ounces softened unsalted butter + 2 tablespoons
- ½ peeled and finely minced shallot
- 2 finely minced cloves of garlic
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme
- ¼ cup chopped fresh parsley
- juice and zest of 1 lemon
- 1 pound U12 sea scallops, foot removed
- 2 tablespoons oil
- 1/3 cup white wine
- sea salt and fresh cracked pepper to taste
Instructions
- In a stand mixer with the paddle attachment, whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
- Next, add the lemon juice and mix until combined, about 1 minute.
- Add the garlic, shallot, lemon zest, 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 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
The keys to this dish being successful are ensuring they are browned without being overdone. That malliard that takes place on the scallops will give them texture and sweeten them up even more for incredible flavors. Even if you can't get a perfect brown crust, the sauce will do the heavy lifting and provide incredible enhancing flavors to the scallops.
Don't overcook: Scallops are meant to be eaten at a medium internal temperature. If they are cooked too long, they can become very chewy.
Any pan works: You can honestly use any pan you want and are comfortable using. I prefer to use stainless steel, carbon steel, cast iron, or non-stick ceramic.
Use the right fat: The most important aspect of which oil to use when pan-searing scallops is the smoke point. Scallops cook incredibly quickly, and because of that, you want them to brown up without burning or overcooking. To do this, use a high smoke point fat like avocado oil.
Scallop recommendation: Instead of nets or cages, diver scallops are hand-picked by divers, but it’s incredibly time-intensive. However, they're more sustainably responsible. In addition, always buy dry-packed scallops for longevity and freshness.
Sauce It: If you are looking for an extremely classic presentation, try serving the scallops with a simple beurre blanc.
Leftover herb butter: There will be plenty of herb compound butter leftover that is perfect for freezing and using in other recipes.
Make-Ahead: Since scallops are so delicate, they are meant to be eaten as soon as they are finished cooking.
How to Reheat: Reheat the scallops straight from the fridge in the same pan-searing method. However, cut the cooking times in half so they do not overcook. I will say that whenever you reheat fish, it can cause the external and internal texture to be overdone.
How to Store: I cover and keep the scallops in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing them uncooked.
Nutrition
Calories: 262kcalCarbohydrates: 5gProtein: 14gFat: 19gSaturated Fat: 8gTrans Fat: 1gCholesterol: 58mgSodium: 448mgPotassium: 273mgFiber: 1gSugar: 1gVitamin A: 542IUVitamin C: 4mgCalcium: 20mgIron: 1mg