Aug 29 2026
Restaurants›Calumet Fisheries›Scallops Recipe

Scallops Recipe

Inspired by Calumet Fisheries
Time25m
Serves4

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

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Ingredients

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Seared Scallops

Simple Pan Sauce (optional, makes 3–4 tbsp)

Method

Seared Scallops

  1. 1

    Prep scallops

    Pat the scallops very dry with paper towels. If they have a little side muscle, remove it. Season both sides lightly with kosher salt and freshly ground black pepper. If using, lightly dust each scallop with the tablespoon of flour (toss on a plate and shake off excess).

  2. 2

    Heat pan

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

  3. 3

    Sear scallops

    Add scallops to the pan in a single layer, leaving space between them (work in two batches if needed). Do not move them for 1.5–2 minutes to develop a golden crust. When edges are opaque and bottoms are deeply golden, flip each scallop and add 1 tablespoon of butter to the pan. Spoon the melted butter over the scallops while cooking the second side for 1–1.5 minutes until just cooked through and slightly springy. Total cook time per scallop should be about 3–4 minutes depending on size.

  4. 4

    Finish and rest

    Transfer scallops to a warm plate. Squeeze 1 tablespoon fresh lemon juice over them and sprinkle with chopped parsley. Keep warm while you make the pan sauce (optional) or serve immediately.

Simple Pan Sauce (optional)

  1. 5

    Sauté shallot

    After removing scallops, reduce heat to medium and add the minced shallot to the same pan. Add a splash (about 1 tsp) of oil or butter if the pan is dry. Sauté for 30–45 seconds until fragrant but not browned.

  2. 6

    Deglaze

    Pour in the white wine or dry vermouth (about 60 ml) to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce by half, about 1–2 minutes.

  3. 7

    Add stock and reduce

    Add the stock (60 ml) and simmer until the sauce reduces and thickens slightly, about 2–3 minutes.

  4. 8

    Finish sauce

    Turn off the heat and swirl in the cold cubed butter 1 piece at a time to emulsify the sauce. Stir in the 1 tsp lemon juice, taste, and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper. Spoon the sauce over the scallops and serve.

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