Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels on both sides. If scallops have a small side muscle, remove it. Place scallops on a plate and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If using a light coating, lightly dust both sides with the 2 tablespoons flour and shake off excess.

Heat pan

Set a large stainless-steel or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear scallops

Arrange scallops in a single layer in the hot pan, leaving space between them (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip scallops and add 1 tablespoon unsalted butter to the pan; tilt pan slightly and spoon melted butter over scallops as they finish cooking for another 1–1.5 minutes. Scallops should be opaque in the center and slightly springy when done (internal temp ~120–125°F/49–52°C). Transfer scallops to a warm plate and tent loosely with foil.

Finish with butter and lemon

Return the pan to medium heat, add the remaining 2 tablespoons unsalted butter and let it melt and brown slightly (beurre noisette) for 30–45 seconds. Remove from heat and stir in the zest and juice of 1 lemon and the 2 tablespoons chopped parsley. Spoon this butter-lemon mixture over the seared scallops before serving.

After removing scallops, keep pan over medium heat and add the minced shallot. Sauté for 30–45 seconds until softened and translucent but not browned.

Deglaze pan with 1 tablespoon dry white wine or fish stock, scraping up browned bits with a wooden spoon. Let the liquid reduce by half (about 1 minute).

Lower heat to low. Whisk in the 2 tablespoons cold butter pieces, one piece at a time, until the sauce is emulsified and silky. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Taste and adjust seasoning.

Spoon sauce over scallops and garnish with extra chopped parsley or microgreens.

Arrange scallops on warmed plates or a bed of lightly dressed salad or risotto. Drizzle with the butter-lemon sauce or the browned butter mixture. Finish with microgreens or extra parsley and serve with lemon wedges on the side.