Seared Sea Scallops Recipe

Prep scallops

Pat the scallops very dry with paper towels, removing any loose muscle (the small side muscle) if present. Excess moisture prevents a good sear.

Season and optionally flour

Season both sides of the scallops evenly with kosher salt and freshly ground black pepper. If you prefer a slightly drier, crisper exterior, lightly dust both sides with the 2 tbs of all-purpose flour and shake off any excess.

Heat pan

Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the 2 tbs neutral oil and let it get shimmering hot but not smoking (about 2–3 minutes).

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 allow a golden-brown crust to form. When well-browned on the bottom, flip each scallop and add 1 tbs unsalted butter to the pan. Cook the second side for 1–1.5 minutes until just opaque through the center (total cook time ~3–3.5 minutes depending on size). Remove scallops to a warm plate and tent loosely with foil.

Finish with garlic and lemon

Lower heat to medium, add the remaining 1 tbs butter to the skillet and the minced garlic. Sauté the garlic for 20–30 seconds until fragrant but not browned. Stir in the fresh lemon juice and chopped parsley, scraping any browned bits from the pan. Spoon this butter-lemon mixture over the scallops. Plate scallops and garnish with microgreens or lemon wedges.

After removing scallops, keep the pan over medium heat. Add the minced shallot and sauté 30–40 seconds until softened. Pour in 1 tbs dry white wine or vermouth to deglaze the pan, scraping up browned bits; simmer until reduced by about half (30–60 seconds). Reduce heat to low and whisk in the cold butter cube by cube to emulsify and create a glossy sauce. Stir in lemon zest, then taste and adjust seasoning with a small pinch of salt and pepper if needed. Spoon sauce over scallops before serving.