Vieiras À Bulhão Pato Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard side muscle if still attached. Season both sides lightly with kosher salt and freshly ground black pepper. If using a light dusting of flour, place flour on a plate and very lightly coat each scallop, tapping off excess; this step is optional and will give a slightly golden sear.

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until very hot. Add 1 tablespoon of olive oil and swirl to coat. Add scallops in a single layer without crowding (work in two batches if necessary). Sear undisturbed for 1¾–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1½ minutes until just cooked through and opaque in center. Transfer scallops to a warm plate and tent loosely with foil; reserve skillet and any fond.

Cook garlic gently

Reduce heat to medium. Add remaining 2 tablespoons olive oil and 1 tablespoon butter to the hot skillet. Add the thinly sliced garlic and sauté, stirring, until fragrant and just beginning to turn pale gold, about 45–60 seconds. Do not let the garlic brown.

Deglaze pan and build sauce

Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by about half, about 2–3 minutes.

Finish sauce

Stir in the lemon juice, remaining 1 tablespoon butter, sea salt, and freshly ground black pepper. Once butter melts, remove pan from heat and immediately add the chopped flat-leaf parsley and lemon zest (if using). Stir to combine so the parsley wilts slightly in the warm sauce.

Return scallops to sauce

Return the seared scallops to the skillet and spoon the sauce and garlic over them, warming for 30–45 seconds so scallops reheat and absorb flavor. Do not overcook. Taste and adjust seasoning with a little more salt or lemon juice if needed.

Transfer scallops and sauce to a warm serving dish or individual plates. Sprinkle with the extra chopped parsley and serve immediately with lemon wedges and plenty of crusty bread to soak up the sauce.

Estimated plating suggestion: place 3 scallops per person (for 4 servings), spoon sauce over them, add a lemon wedge and a small bunch of crusty bread on the side.