Scallop Recipe

Pat dry and season

Remove scallops from refrigerator at least 10 minutes before cooking. Pat each scallop very dry with paper towels—moisture prevents browning. If they have a small side-muscle, remove it and discard. Arrange scallops on a plate and season both sides lightly and evenly with kosher salt and freshly ground black pepper.

Heat pan

Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear scallops

Working in a single layer without crowding (cook in two batches if necessary), place scallops flat-side down in the hot pan. Do not move them. Sear until a deep golden-brown crust forms on the bottom, about 1.5–2 minutes. Flip each scallop and immediately add 1 tablespoon of butter to the pan.

Baste and finish

Tilt the pan slightly and use a spoon to baste the scallops with the melted butter for another 30–45 seconds to 1 minute, until cooked through but still slightly translucent at the center (internal temperature ≈ 120–125°F / 49–52°C for medium-rare). Transfer scallops to a warm plate.

Sweat shallot

With the pan over medium heat, if there are brown fond bits, add the minced shallot and sauté briefly for 30 seconds until fragrant (do not burn).

Deglaze

Add the white wine or vermouth (about 30 ml) to deglaze the pan, scraping up browned bits. Let it reduce by about half, 1–2 minutes.

Finish sauce

Remove the pan from the heat and whisk in the cold butter cubes one at a time to emulsify and thicken the sauce. Spoon a little sauce over the scallops when serving.

Squeeze the fresh lemon juice over the scallops, sprinkle with sliced chives and microgreens or parsley. Serve immediately while hot.