The Chef

Restaurants

Meals

Drinks

Restaurants›Basmati's Asian Cuisine›Scallop Recipe

Scallop Recipe

Name: Basmati's Asian Cuisines SCALLOP Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 pieces bay scallops or large sea scallops (dry-packed, muscle removed); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs all-purpose flour (optional, for light crust); 2 tbs unsalted butter; 1 tbs neutral oil (canola, grapeseed, or vegetable); 2 tbs unsalted butter; 1 tbs shallot, finely minced; 1 tsp garlic, minced; 60 ml dry white wine or low-sodium chicken stock; 1 tbs fresh lemon juice; 1 tsp lemon zest; 2 tbs fresh flat-leaf parsley, chopped; 0 to taste salt (to taste); 0 to taste freshly ground black pepper (to taste); 0.5 cups microgreens or baby arugula; 2 pieces extra lemon wedges; 2 servings crusty bread or cooked risotto/polenta (for serving)

Inspired by Basmati's Asian Cuisine

Time25m

Serves2

Make Scallop Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seared Scallops

12 pieces bay scallops or large sea scallops (dry-packed, muscle removed)

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs all-purpose flour (optional, for light crust)

2 tbs Unsalted butter

1 tbs neutral oil (canola, grapeseed, or vegetable)

Lemon-Garlic Pan Sauce

2 tbs Unsalted butter

1 tbs shallot, finely minced

1 tsp Garlic, minced

1/4 cup (60 ml) dry white wine or low-sodium chicken stock

1 tbs fresh lemon juice

1 tsp Lemon zest

2 tbs fresh flat-leaf parsley, chopped

0 to taste salt (to taste)

0 to taste freshly ground black pepper (to taste)

Optional Garnish / Serve With

1/2 cups microgreens or baby arugula

2 pieces extra lemon wedges

2 servings crusty bread or cooked risotto/polenta (for serving)

Method

Seared Scallops

Prepare scallops

Pat scallops very dry with paper towels. If using large scallops, remove and discard the small side muscle if still attached. Transfer scallops to a plate and season both sides lightly with kosher salt and freshly ground black pepper.

Optional light dusting

If you prefer a slightly crisp exterior, put the flour on a plate and lightly dredge each scallop, shaking off excess. This step is optional and will create a more pronounced crust.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and 1 tablespoon butter. Heat until the fat is shimmering and the butter just starts to foam but not brown.

Sear scallops

Working in a single layer without crowding (sear in two batches if needed), carefully place scallops in the hot pan. Do not move them. Sear until a deep golden crust forms on the bottom, about 1.5–2 minutes for bay scallops or 2–3 minutes for larger scallops. Flip and cook the second side until golden and just opaque in the center, another 1–2 minutes (total cooking time ~3–5 minutes depending on size). Transfer scallops to a warm plate and tent loosely with foil while you make the sauce.

Lemon-Garlic Pan Sauce

Sauté aromatics

Reduce heat to medium. Add 2 tablespoons butter to the same skillet with the browned bits (fond). When butter melts, add the minced shallot and sauté until softened and translucent, about 1–1.5 minutes. Add the garlic and cook for 20–30 seconds until fragrant, taking care not to burn it.

Deglaze

Pour in the white wine (or chicken stock) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Increase heat briefly to bring the liquid to a gentle simmer and cook until reduced by about half, approximately 2–3 minutes.

Finish sauce

Lower heat to medium-low. Stir in the lemon juice and lemon zest. Whisk in the remaining 1 tablespoon butter to enrich and slightly thicken the sauce. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Stir in the chopped parsley.

Return scallops

Return the seared scallops to the skillet for about 30 seconds to warm through and coat in sauce. Spoon sauce over scallops.

Serve

Arrange a bed of microgreens or baby arugula on warmed plates (optional). Place scallops atop greens or alongside risotto/polenta or crusty bread. Spoon extra lemon-garlic pan sauce over the scallops. Garnish with additional parsley and lemon wedges. Serve immediately.