Scallop Recipe

Prepare scallops

Pat scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Season both sides with kosher salt and freshly ground black pepper. If you want a slightly crisper exterior, lightly dust both sides with the optional all-purpose flour and shake off excess.

Heat pan

Place a large stainless-steel or cast-iron skillet over medium-high heat. Add the neutral oil and 1 tablespoon butter. Heat until the fat is shimmering and the butter has stopped foaming but before it browns (about 1–2 minutes). The pan should be very hot to get a good sear.

Sear scallops

Add scallops to the pan in a single layer, leaving space between them (work in two batches if necessary). Do not overcrowd or move them. Cook undisturbed for 1¾–2½ minutes until a deep golden-brown crust forms. Flip scallops and add the remaining 1 tablespoon butter; tilt the pan and spoon the melted butter over the scallops for another 1–2 minutes until the center is just opaque (do not overcook). Remove scallops to a warm plate and tent loosely with foil.

Sauté shallot and deglaze

Lower the heat to medium. If the pan is dry, add a teaspoon of oil or butter. Add the finely minced shallot to the pan and sauté for 30–45 seconds until fragrant and translucent (do not let it brown). Pour in the dry white wine to deglaze, scraping up the browned bits (fond) from the bottom of the pan with a wooden spoon. Allow the wine to reduce by about two-thirds (2–3 minutes).

Finish sauce

Stir in the lemon juice and, if using, the heavy cream. Reduce heat to low. Whisk in the cold cubed butter a little at a time to emulsify and thicken the sauce into a glossy finish. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust. Stir in the chopped parsley.

Return scallops

Return the seared scallops to the pan for 15–30 seconds to warm through and coat in the sauce (do not simmer or cook longer). Remove immediately to serving plates.

Toss microgreens or baby arugula with the teaspoon of olive oil and a pinch (1/8 tsp) salt. Place a small bed of greens on each plate, spoon the scallops and sauce beside or over the greens, garnish with chopped parsley and lemon wedges. Serve immediately.