Fresh Sea Scallops Recipe

Pat dry and season

Pat the scallops dry thoroughly with paper towels. If using larger sea scallops, trim the side muscle if present. Season both sides lightly with kosher salt and freshly ground black pepper. Keep scallops in a single layer on a plate while you prepare the chosen cooking method.

Preheat broiler and prepare pan

Set oven rack 4–6 inches from the broiler element and preheat broiler to high. Line a rimmed baking sheet with foil and lightly oil or butter the foil to prevent sticking.

Make garlic butter sauce

In a small saucepan over medium heat, melt the unsalted butter with the olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the white wine and simmer 1–2 minutes to reduce slightly. Remove from heat, stir in lemon juice, lemon zest (if using), and chopped parsley.

Arrange scallops and baste

Place scallops in a single layer on the prepared baking sheet. Spoon or brush the garlic butter mixture evenly over each scallop, reserving a tablespoon of sauce for finishing.

Broil

Broil the scallops 4–6 minutes total, watching closely: broil until the edges turn opaque and tops are lightly browned and bubbling, about 2–3 minutes per side depending on scallop size. (Smaller bay scallops may finish in 3–4 minutes total; larger sea scallops need the longer time.)

Finish and serve

Remove from oven, spoon the reserved butter over the scallops, sprinkle with the chopped parsley, and serve immediately with lemon wedges and the tangy cocktail sauce on the side.

Heat oil

Pour oil into a heavy pot or Dutch oven to a depth of about 2 inches (about 3–4 cups). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Set up breading stations

Place the flour and cornmeal (if using) on a shallow plate and season with 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, paprika, and the Old Bay/seafood seasoning. In a shallow bowl, whisk the eggs with the buttermilk until combined. Place the breadcrumbs in a separate shallow bowl.

Bread the scallops

Working in batches, dredge each scallop first in the seasoned flour, shaking off excess; then dip in the egg-buttermilk wash; then press into the breadcrumbs to coat thoroughly. Place breaded scallops on a wire rack while you finish breading the rest.

Fry

Fry the scallops in batches to avoid overcrowding. Gently lower 6–8 scallops (depending on pot size) into the hot oil and fry until golden brown and cooked through, about 2–3 minutes per batch for bay scallops and 3–4 minutes for larger sea scallops. Internal temperature should reach 125–135°F and centers should be just opaque. Turn once if needed for even browning.

Drain and season

Use a slotted spoon to remove scallops to a wire rack set over a baking sheet or to paper towels. Immediately season lightly with salt. Keep warm in a 200°F oven if making multiple batches.

Serve

Transfer to a serving platter, sprinkle with chopped parsley, and serve with lemon wedges and the tangy cocktail sauce.

Make sauce

In a small bowl, whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, and freshly ground black pepper. Taste and adjust heat or horseradish to preference. Chill briefly or serve immediately.

Choose either the broiled garlic-butter scallops or the hand-breaded fried scallops (or offer both). Arrange scallops on a warm serving plate, garnish with chopped parsley, add lemon wedges, and present the tangy cocktail sauce on the side for dipping.