Butter-poached Sea Scallops Recipe

Dry and season

Pat the scallops thoroughly dry with paper towels. Remove and discard any side muscle if present. Season both sides lightly with the kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the butter.

Melt and clarify gently

In a small saucepan over low heat, add the unsalted butter. Melt slowly until just liquefied; do not let it simmer vigorously. Once melted, skim off any foam from the surface with a spoon for a clearer poaching medium.

Infuse aromatics

Add the smashed garlic cloves, thyme sprigs, bay leaf, white peppercorns (if using), lemon zest, and lemon juice to the melted butter. Maintain the heat very low — you want the butter warm but not bubbling (ideally 140–160°F / 60–71°C). Let the aromatics steep in the warm butter for 5 minutes to infuse flavor.

Strain (optional)

If you prefer a clear butter for poaching and presentation, strain the warm butter through a fine-mesh sieve into a wide, shallow pan that will fit the scallops in a single layer. Discard solids. If you like garlic and herbs against the scallops, you may leave them in the pan.

Heat butter to poaching temperature

Bring the butter to a gentle poaching temperature of about 140–160°F (60–71°C). It should shimmer but not bubble; there should be no vigorous movement. Use a probe thermometer if available to monitor temperature.

Add scallops and poach

Arrange the seasoned scallops in a single layer in the shallow pan. Spoon warm butter over them to ensure they're mostly submerged (about halfway to nearly covered). Maintain the low temperature; poach gently for about 3–5 minutes total depending on scallop thickness. The scallops are done when the centers are opaque and just firm to the touch (internal temp around 110–125°F / 43–52°C). Avoid overcooking — they should be tender and slightly springy.

Optional quick sear (for color)

If you want a golden sear for presentation, after poaching remove the scallops with tongs to a plate, wipe the pan dry, add 1 tbsp butter or a neutral oil and heat over medium-high until shimmering. Sear the scallops 20–30 seconds per side until a light golden crust forms, then return them to the warm poaching butter briefly before plating. This step is optional; traditional butter-poached scallops are served without sear marks.

Plate and garnish

Transfer scallops to warm plates. Spoon a little of the warm infused butter over the scallops. Scatter the finely snipped chives and microgreens over the top, and serve with lemon wedges on the side for squeezing.

Storage and leftovers

If you have leftover poaching butter, cool slightly and refrigerate in a covered container. The butter will solidify — you can reheat gently and use to finish other seafood or vegetables. Leftover cooked scallops are best eaten the same day; store in the refrigerator up to 24 hours and gently rewarm in the warm butter before serving.