Pan Seared Scallops Recipe

Prepare scallops

Remove scallops from the refrigerator 15–20 minutes before cooking to bring them toward room temperature. Pat dry thoroughly with paper towels on both sides—moisture prevents a good sear. If scallops have an attached side muscle, peel it off and discard. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. If using flour, lightly dust both sides with the 2 tbs flour and shake off excess.

Sear scallops

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil and swirl to coat. Place scallops in the pan spaced at least 1/2 inch apart; do not crowd. Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 2 tbs unsalted butter and the juice of 1/2 lemon to the pan. Tilt the pan slightly and spoon the melted lemon-butter over the scallops for 30–45 seconds to finish cooking (internal temperature ~125–130°F for medium). Transfer scallops to a warm plate and tent loosely with foil while finishing other components. Spoon any browned butter from the pan over scallops and sprinkle with chopped parsley.

Prep and par-cook potatoes

Preheat oven to 425°F (220°C). Wash and dry the potatoes. Cut into 3/4–1 inch cubes. Place in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 5–7 minutes until just tender but still holding shape. Drain thoroughly and let steam-dry in the colander for 1–2 minutes.

Roast potatoes

Toss the drained potatoes with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet in a single layer. Roast in the preheated 425°F oven for 18–22 minutes, turning once halfway, until golden and crisp on the edges.

Finish potatoes

When potatoes are nearly done, melt 1 tbs unsalted butter in a small skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant—do not brown. Toss garlic butter with the roasted potatoes and sprinkle with 1 tbs chopped fresh chives. Keep warm until plating.

Prep vegetables

While potatoes roast, toss the carrots and asparagus (or broccolini) with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper on a second rimmed baking sheet. Spread in a single layer so pieces roast rather than steam.

Roast

Place vegetables in the 425°F oven alongside the potatoes for 10–12 minutes (depending on thickness) until carrots are tender and asparagus is crisp-tender with lightly browned tips. If using thicker vegetables, roast up to 15 minutes.

Make lemon butter and glaze vegetables

In a small saucepan or skillet, melt 2 tbs unsalted butter over low heat. Zest the whole lemon and then add the zest and the juice of the remaining 1/2 lemon to the butter along with 1 tsp fresh thyme leaves. Remove from heat and stir to combine. When vegetables come out of the oven, toss them gently with the lemon-thyme butter so they are lightly glazed.

Plate: Spoon a portion of the roasted Yukon Gold potatoes onto each plate, place a portion of glazed roasted vegetables alongside, and arrange 4 seared scallops over the potatoes or next to the vegetables. Spoon any reserved lemon-butter from the scallop pan over the scallops for extra gloss and flavor. Garnish with lemon wedges and microgreens or additional chopped parsley. Serve immediately.

Notes: For best texture, do scallops last so they remain hot and have the crispiest crust. If cooking for more people, keep scallops warm on a low oven rack (200°F/95°C) while finishing the rest.