Scallop Recipe

Dry and season scallops

Pat scallops thoroughly dry on both sides with paper towel. Remove and discard any small side muscle if present. Place scallops on a plate and season both sides evenly with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Let sit 10–15 minutes at room temperature while you preheat the pan; this helps form a good sear.

Preheat pan

Place a large stainless-steel or cast-iron skillet over medium-high heat for 3–4 minutes until very hot but not smoking. Add 2 tbs neutral oil and swirl to coat the bottom.

Sear scallops

Working in a single layer (do not crowd—do 2 batches if necessary), carefully place scallops in the hot skillet with space between them. Sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Gently flip each scallop using tongs or a thin spatula and sear the other side for 1–1.5 minutes until just opaque in the center (internal temperature ~125–130°F for medium-rare to medium). If using more than one batch, keep finished scallops on a warm plate loosely tented with foil.

Add butter & aromatics

During the last 30 seconds of cooking the second side, reduce heat to medium, add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the foaming butter over the scallops (baste) for about 20–30 seconds to add flavor and help finish cooking. Season lightly with the remaining 1/4 tsp kosher salt and 1/2 tsp black pepper if desired.

Deglaze pan

After removing scallops to the warm plate, keep the heat at medium. Pour out any excess oil if the pan is overly greasy, leaving browned fond. Add 1/4 cup dry white wine to deglaze, scraping up browned bits with a wooden spoon; let it reduce by about half (1–2 minutes).

Finish sauce

Add 1/4 cup low-sodium stock and simmer 1–2 minutes until slightly thickened. Remove pan from heat and swirl in 1 tbs cold unsalted butter to mount (emulsify) the sauce. Taste and season with a pinch of salt and pepper. Spoon a small amount of the sauce over the scallops when plating.

Transfer scallops to plates or a serving platter. Squeeze 1 tbs fresh lemon juice over the scallops, sprinkle with 1/2 tsp lemon zest and 1 tbs chopped parsley. Add microgreens or baby arugula alongside if using. Serve immediately with the optional pan sauce on the side or spooned over the scallops.