Pan Seared Half Shell Scallop Recipe

Prepare scallops

If not already done, remove muscle from scallops and place shells (if using half-shell) on a baking tray to warm lightly in a low oven (about 100°C / 210°F). Pat scallops very dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.

Pan-sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. Carefully place scallops flat-side down in the pan with space between them. Don’t overcrowd; work in batches if necessary. Sear undisturbed 1.5–2 minutes until a deep golden brown crust forms. Flip scallops and add 1 tbs unsalted butter; spoon the melting butter over the scallops for about 30–45 seconds until just cooked through (opaque center). Remove scallops to a plate and tent loosely with foil to keep warm.

Reduce aromatics

In a small saucepan over medium heat combine 1/2 cup dry white wine, 1 tbs white wine vinegar and the minced shallot. Bring to a simmer and reduce gently until about 2 tablespoons of liquid remain (this takes ~6–8 minutes).

Finish sauce

Lower heat to low. If using, stir in 1 tsp heavy cream to help emulsify. Whisk in the cold butter cubes one at a time, letting each cube melt and emulsify before adding the next, until sauce is glossy and slightly thickened. Stir in lemon and orange juices, season with 1/2 tsp fine sea salt and 1/4 tsp white or black pepper. Keep the sauce warm (off heat or over the lowest flame) and do not let it boil or it may break. If sauce becomes too thick, whisk in a teaspoon of warm water or a splash of wine to adjust consistency. Taste and adjust acidity or seasoning.

Make pangrattato

Heat a small skillet over medium heat and add 1 tbs extra-virgin olive oil. Add minced garlic and cook 15–20 seconds until fragrant but not browned. Add 3/4 cup breadcrumbs and cook, stirring constantly, 2–4 minutes until golden and crisp. Remove from heat and stir in 1 tsp lemon zest, 1 tsp chopped parsley and 1/4 tsp salt. Let cool slightly.

Warm the half-shells (if using) so they won't cool the scallops. Spoon a small amount (about 1 tbs) of citrus buerre blanc into each shell or on each plate where scallops will rest.

Place one seared scallop in each warmed half-shell (or plate) and spoon a little more buerre blanc over the scallop (about 1 tbs each).

Scatter about 1 tablespoon pangrattato over each scallop to add crunch (adjust to preference).

Top each scallop with approximately 1/4 tsp of roe (total 2 tsp divided among 8 scallops) and finish with a few microgreens or a sprinkle of chopped chives. Serve immediately with lemon wedges on the side.