Seared Scallops Recipe

Inspect and dry

Pat the scallops thoroughly dry with paper towels. If any scallops have a side muscle (a small rectangular piece on the side), remove it and discard. Excess surface moisture prevents proper browning.

Season

Season both sides of the scallops evenly with the fine sea salt and freshly ground black pepper. Let rest at room temperature for 5–10 minutes while you heat the pan.

Preheat pan

Place a stainless steel or cast-iron skillet over medium-high heat and let it get very hot, about 2–3 minutes. The pan should be hot enough that a drop of water sizzles and evaporates immediately.

Add oil

Add the neutral high-heat oil to the hot pan and swirl to coat. Heat until shimmering but not smoking.

Sear scallops

Arrange scallops in a single layer in the pan with space between them (work in 1–2 batches if necessary). Do not crowd. Cook without moving for 1 3/4 to 2 minutes, until a deep golden-brown crust forms on the bottom. Flip each scallop and add the unsalted butter to the pan.

Finish in butter

Tilt the pan slightly and spoon the melted butter over the scallops repeatedly for 30–60 seconds while the second side cooks, about 1 to 1 1/4 minutes, until the scallops are opaque through the middle and slightly springy to the touch. Internal temperature should reach about 115–120°F (if using a thermometer) for tender, not rubbery scallops.

Rest

Transfer scallops to a warm plate and loosely tent with foil while you finish any sauce or prepare plating.

Make quick pan sauce

After removing scallops, reduce heat to medium and add the finely minced shallot to the pan. Sauté briefly in the butter and oil residue for about 30 seconds until fragrant (do not brown). Add the white wine or broth and scrape up browned bits from the pan with a wooden spoon. Allow to reduce by half, about 1–2 minutes. Stir in the heavy cream and simmer for another 1 minute until slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper. Spoon a small amount of sauce around scallops when plating.

Squeeze the fresh lemon juice over the seared scallops, sprinkle with the chopped parsley and optional microgreens or chives. Serve immediately so the crust stays crisp and the interior remains tender.