Restaurants›Anthony's at Sinclair Inlet›Alaska Weathervane Scallops Recipe

Alaska Weathervane Scallops Recipe

Inspired by Anthony's at Sinclair Inlet
Time25m
Serves4

Alaska Weathervane scallops pan seared and sprinkled with gremolata.

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Ingredients

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Scallops

Gremolata

To Finish / Optional

Method

Scallops

1

Prepare scallops

Pat the scallops very dry on both sides with paper towels. If they are wet or slightly frozen, press gently with towels until dry. Remove any remaining side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

2

Optional flour dusting

If you want a slightly crisp edge, spread 2 tablespoons of flour on a plate and lightly dredge each scallop, shaking off excess. This step is optional and will slightly change the sear.

3

Heat pan

Set a large stainless-steel or cast-iron skillet over medium-high heat and let it get very hot for 2–3 minutes. Add 2 tablespoons neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

4

Sear scallops

Working in a single layer without crowding (you may need two batches for 12 scallops), place scallops in the hot pan and press gently for 5 seconds to ensure even contact. Sear undisturbed for 1.5–2 minutes until the bottom is deep golden-brown. Flip scallops and add 2 tablespoons unsalted butter to the pan.

5

Baste and finish

Tilt the pan and spoon the melted butter over the scallops while cooking the second side 45–60 seconds more, until the scallops are opaque through the sides and slightly springy to the touch (internal temp ~120–125°F for medium-rare to medium). Remove scallops to a warm plate and loosely tent with foil while you prepare the gremolata.

Gremolata

6

While scallops rest, make the gremolata. Finely chop 1 cup packed parsley and mince 1 garlic clove. In a small bowl combine parsley, lemon zest (1 tablespoon), minced garlic, 1 teaspoon extra-virgin olive oil, 1 teaspoon lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly and taste; adjust salt and lemon to your preference. The mixture should be bright and slightly coarse — not a paste.

To Finish / Serve

7

Arrange scallops on a warm serving plate or individual plates. Sprinkle the gremolata evenly over the scallops so each receives a small mound. Garnish with microgreens or chopped chives and serve immediately with lemon wedges on the side for additional brightness.

8

Notes: Serve scallops right away for best texture. Pair with a light salad, roasted vegetables, or a simple risotto. Leftover scallops can be chilled and used cold in salads but lose their seared texture.