Description
A refined yet simple preparation highlighting the natural sweetness and texture of dry sea scallops with a crisp, golden crust and a buttery finish.
Ingredients
Scale
- 1 lb dry sea scallops, patted very dry
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon neutral oil with a high smoke point (grapeseed or light olive oil)
- 2 tablespoons unsalted butter, room temperature
- 1 small garlic clove, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon dry white wine or chicken stock (optional, for deglazing)
- 1 tablespoon fresh parsley, finely chopped
- Lemon zest, for finishing
- Microgreens or pea shoots (optional, for presentation)
Instructions
- Prep the scallops: Remove the small side muscle if present. Pat scallops dry with paper towels and season both sides lightly with salt and pepper.
- Heat the pan: Place a heavy skillet over medium-high heat until shimmering. Add the neutral oil and heat until it just begins to smoke.
- Sear the scallops: Add scallops to the pan spaced apart—do not crowd. Sear without moving for 1.5–2 minutes until the bottom is deep golden brown and releases easily. Flip and sear the second side for 1–1.5 minutes until an opaque ring develops and the center is just springy.
- Remove and rest: Transfer scallops to a warm plate and tent loosely with foil to rest while you make the sauce.
- Make the sauce: Reduce heat to medium. Add garlic to the pan fat and stir until fragrant, about 20 seconds. Deglaze with white wine or stock, scraping browned bits. Reduce slightly, then swirl in room-temperature butter and lemon juice off the heat to form a glossy emulsion. Taste and season.
- Finish and serve: Spoon the lemon-butter over the scallops, sprinkle with parsley and lemon zest, and serve immediately.
Notes
Sear scallops in batches if needed to prevent overcrowding. Ensure scallops are dry for the best crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 50mg