Pan – Seared Scallops Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove and discard the side muscle if present. Season both sides lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. If using, very lightly dust both sides with the 2 tbs flour and shake off excess — this helps create a brown crust but is optional.

Sear scallops

Heat a heavy skillet (preferably stainless steel or cast iron) over high heat until smoking hot. Add 1 tbs neutral oil and swirl to coat. Add the scallops in a single layer without crowding (work in two batches if needed). Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon melted butter over the scallops as they finish cooking about 1–1.5 minutes more (internal opaque center). Remove to a warm plate and tent lightly while finishing remaining scallops.

Prepare peppers by removing stems and seeds, then finely dice to yield about 2 cups. In a medium bowl combine the diced blue/sweet peppers, 1 tbs minced shallot, 1 tbs extra-virgin olive oil, 2 tsp lemon juice, 1 tsp salt, and 1 tsp black pepper. Toss to combine and let sit 10–15 minutes at room temperature to marry flavors. Taste and adjust salt/lemon if needed.

Combine 1 cup finely chopped flat-leaf parsley, 1 tsp lemon zest, 1 tsp olive oil and 1 tsp fine sea salt in a small bowl. Toss gently — this will be used to finish the dish and add fresh herb brightness. Keep covered in refrigerator until plating.

In a small bowl mix 1 cup mayonnaise with 2 tbs minced cornichons, 1 tbs chopped capers, 2 tbs chopped fresh tarragon, 1 tsp Dijon mustard, 1 tsp lemon juice, 0.5 tsp black pepper and 0.25 tsp salt. Adjust seasoning to taste. Chill until service; texture should be thick enough to spoon or dollop.

Rewarm scallops briefly in the hot skillet for 10–15 seconds if needed (do not overcook). Spoon a tablespoon of tarragon tartar onto each plate or serve as a small quenelle alongside. Place 3 scallops per plate (for 4 servings) atop a small smear or mound of blue sweet pepper relish. Sprinkle a light pinch of the hesh parsley mixture over the scallops and around the plate. Garnish with microgreens and a lemon wedge. Serve immediately so scallops remain hot and crusty.