Wild Eastern Sea Scallops Recipe

Prepare scallops

If scallops are refrigerated, pat them dry with paper towels. Remove and discard any side-muscle (small rectangular piece) if present. Place scallops on a tray and blot again so they are very dry — this ensures good searing.

Season and dust

Lightly season both sides of the scallops with 1 tsp fine sea salt and 1 tsp black pepper. Sprinkle the 2 tablespoons flour on a plate and very lightly dust both sides of each scallop, shaking off excess.

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 2 teaspoons extra-virgin olive oil and swirl to coat. Working in one batch (do not crowd), place scallops in pan flat-side down. Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and cook 30–45 seconds until just opaque in center. Transfer scallops to a warm plate and tent loosely with foil while you finish the sauce. Repeat with remaining scallops, adding a touch more oil if needed.

Toast almonds

In a separate small skillet over medium heat, add the 1 ounce sliced almonds. Toast, stirring frequently, 2–3 minutes until fragrant and lightly golden. Remove almonds from skillet and set aside to prevent burning.

Brown the butter

In the same skillet used for almonds (wipe if burned particles remain), melt 8 tablespoons unsalted butter over medium heat. Swirl or stir frequently. The butter will foam, then the foam will subside and milk solids will begin to brown and smell nutty — about 4–6 minutes. Watch closely to avoid burning. Once the butter is a deep golden-brown and smells toasty, remove from heat immediately.

Finish almond brown butter

Stir the toasted sliced almonds back into the brown butter along with 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme leaves (if using). Season the sauce with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon or salt as needed. Keep warm but do not reheat aggressively.

Arrange microgreens or baby arugula in the center of warmed plates and drizzle with a light touch of olive oil (about 1/2 teaspoon per plate).

Place seared scallops on top of greens. Spoon the almond brown butter over scallops — about 1 to 1.5 tablespoons per serving so scallops are glazed but not swimming. Sprinkle the remaining toasted sliced almonds over the scallops for crunch.

Garnish plates with lemon wedges. Serve immediately so scallops remain hot and the brown butter is glossy.