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Roasted Scallop recipe served on a plate, by June

Aug 01 2026

Restaurants›June›Roasted Scallop Recipe

Roasted Scallop Recipe

Name: Junes Roasted Scallop Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 each large sea scallops (dry-packed, side muscle removed); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (grapeseed or canola); 6 tbs unsalted butter; 3 tbs verjus; 2 tbs fresh orange juice; 1 tbs fresh lemon juice; 1 tsp honey; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh parsley, finely chopped; 1 tsp finely grated citrus zest (orange and lemon, combined); 0.25 cups microgreens or baby herb mix (optional); 0.25 tsp flaky sea salt (for finishing)

Inspired by June

Time30m

Serves4

Citrus, brown butter, verjus

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Rosé, Château d'Esclans 'Whispering Angel', Provence, France

crisp · fruity · refreshing

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Ingredients

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Scallops

12 each large sea scallops (dry-packed, side muscle removed)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs neutral oil (grapeseed or canola)

Brown butter-citrus sauce

6 tbs Unsalted butter

3 tbs verjus

2 tbs fresh orange juice

1 tbs fresh lemon juice

1 tsp Honey

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Finishing & garnish

2 tbs fresh parsley, finely chopped

1 tsp finely grated citrus zest (orange and lemon, combined)

1/4 cups microgreens or baby herb mix (optional)

1/4 tsp flaky sea salt (for finishing)

Method

Scallops

Prepare scallops

Pat scallops very dry with paper towels. If any side muscles remain, remove them. Season both sides lightly with kosher salt and freshly ground black pepper.

Preheat oven and pan

Place a heavy ovenproof skillet (cast iron or stainless steel) in the oven and preheat the oven to 425°F (220°C). Allow the pan to heat for at least 8–10 minutes so it is very hot.

Sear scallops

Remove the hot skillet from the oven, add 1 tablespoon neutral oil and swirl to coat. Return the skillet to medium-high heat on the stovetop. When oil is shimmering, carefully place scallops in the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip scallops and immediately transfer the skillet to the preheated 425°F oven. Roast 3–4 minutes more until scallops are just opaque in the center (internal temp ~120–125°F for medium). Remove scallops to a warm plate and tent loosely with foil while you finish the sauce.

Brown butter-citrus sauce

Brown the butter

While scallops roast, melt 6 tablespoons unsalted butter in a clean, light-colored skillet over medium heat. Swirl or stir occasionally. The butter will foam, then subside; watch carefully as the milk solids begin to brown and the butter develops a nutty aroma and amber color (about 4–6 minutes). Remove from heat immediately to prevent burning.

Deglaze with verjus and citrus

Return the pan to low heat, then add 3 tablespoons verjus, 2 tablespoons fresh orange juice and 1 tablespoon fresh lemon juice. The mixture will sizzle. Stir to incorporate any browned bits and reduce gently for 1–2 minutes until slightly thickened.

Finish sauce

Whisk in 1 teaspoon honey to balance acidity. Season with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. Keep sauce warm over the lowest heat setting. If it becomes too thick, thin with 1–2 teaspoons water or additional verjus.

Plating & garnish

Arrange scallops on warmed plates (3 scallops per serving). Spoon warm brown butter-citrus sauce over and around each scallop — do not drown them; a light coating is best to let the crust shine.

Sprinkle chopped parsley and the grated citrus zest evenly over the scallops. Add a few microgreens or baby herbs if using. Finish with a light pinch of flaky sea salt and a final grind of black pepper.

Serve immediately while scallops and sauce are warm.