Diver Scallops Recipe

Prepare scallops

Pat scallops very dry between paper towels. Remove and discard any side muscle. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. If you prefer a light crust, lightly dust each scallop on both sides with the 2 tbs flour and shake off excess.

Sear scallops

Heat a large stainless steel or cast-iron skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat. When oil shimmers and is just beginning to smoke, add scallops spaced so they do not touch (work in two batches if needed). Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip and cook the second side until just opaque in the center, about 45–75 seconds more depending on size (internal temp ~115–120°F for medium-rare). Transfer scallops to a warm plate and tent with foil while you finish the sauce and greens.

Cook bacon

Dice the 3 slices of bacon into 1/4-inch pieces. In a medium skillet over medium heat, cook bacon pieces until crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a small bowl, leaving the rendered fat in the pan (about 1–2 tbs). Reserve bacon for finishing.

Brown the butter

Reduce heat to medium-low. Add the 4 tbs unsalted butter to the skillet with the reserved bacon fat. Melt the butter and continue to cook, swirling the pan frequently, until the butter foams, then turns a deep golden-brown and gives a nutty aroma, 2–3 minutes. Watch carefully to avoid burning. Remove pan from heat.

Finish vinaigrette

Into a small bowl or heatproof jar, combine the minced shallot, 1 tsp Dijon mustard, 1.5 tbs apple cider vinegar, 2 tbs extra-virgin olive oil, 1/2 tsp honey, 1/4 tsp black pepper and 1/4 tsp kosher salt. Slowly whisk the warm brown butter (pouring solids and browned bits) into the mixture to emulsify. Stir in the crisp bacon pieces. Taste and adjust seasoning—add a bit more vinegar if you want brighter acidity or a pinch more salt if needed. Keep warm or at room temperature until plating.

Sauté greens

Heat 1 tbs olive oil in a large skillet over medium heat. Add the 2 sliced garlic cloves and cook until fragrant and just turning golden, about 30 seconds. Add the chopped mustard greens and 1/2 tsp salt and toss to combine. Sauté until wilted but still bright green, about 2–4 minutes, stirring frequently. If the pan becomes very dry, add a splash (1–2 tbs) water to help them wilt. Finish with 1 tsp lemon juice if using. Keep warm.

Divide the warm mustard greens between 4 plates (or arrange in a central mound on one serving platter). Place 3 scallops on top of the greens per plate.

Spoon 1–1.5 tbs of the brown butter–bacon vinaigrette over each portion of scallops and greens, making sure to include some of the browned butter solids and bacon pieces for texture and flavor.

Garnish with a sprinkle of microgreens or baby mustard leaves and a light dusting of lemon zest. Serve immediately.