Seared Scallops Recipe

Prep scallops

Pat scallops thoroughly dry with paper towels on both sides. If side muscle remains, peel it off and discard. Place scallops on a tray and sprinkle both sides lightly with kosher salt and freshly ground black pepper. If using flour for a light crust, put flour in a shallow dish and very lightly dredge each scallop, shaking off excess.

Heat pan

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

Sear scallops

Add scallops to the hot pan in a single layer, leaving space between them (work in two batches if needed). Do not move them once placed. Cook 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip each scallop using tongs and add 1 tablespoon unsalted butter to the pan. Spoon the melting butter over the scallops (baste) for another 1.5–2 minutes until the scallops are opaque through the sides and slightly springy to the touch. Total cook time should be about 3–4 minutes per scallop depending on size.

Finish and rest

Remove scallops to a warm plate. Squeeze 1 tablespoon fresh lemon juice over them, sprinkle with chopped parsley, and, if using, a touch of minced garlic spooned over immediately after removing from the pan. Keep warm while you make the optional sauce.

After removing scallops, return the skillet to medium heat. Add 2 tablespoons unsalted butter and the minced shallot. Sauté briefly (30–45 seconds) until fragrant and translucent but not browned. Deglaze the pan with 3 tablespoons white wine or dry vermouth, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half (about 1–2 minutes). Remove from heat and swirl in 1 tablespoon fresh lemon juice and an extra 1 tablespoon cold butter, whisking to create a glossy emulsion. Season with a pinch of salt and pepper to taste.

Spoon the sauce over the scallops and serve immediately.