Bay Scallop* Recipe

Pat the bay scallops dry on paper towels. Remove any tough muscle bits if present. Place scallops in a bowl and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Toss gently and let sit 5–10 minutes while you prepare other ingredients.

Heat pan and aromatics

Heat a large skillet over medium-high heat until hot but not smoking. Add 2 tbsp unsalted butter and 1 tbsp olive oil. When butter foams and oil shimmers (about 30–45 seconds), add the minced garlic and minced shallot. Sauté 30–45 seconds, stirring constantly, until fragrant and just beginning to soften—do not brown.

Deglaze and make sauce base

Add 3 tbsp dry white wine to the pan to deglaze, scraping any fond from the bottom. Let the wine reduce by about half (about 1–2 minutes). Add 1/4 cup low-sodium chicken or seafood stock and bring to a gentle simmer.

Cook scallops

Increase heat to medium-high. Add the seasoned bay scallops in a single layer, leaving space between them. Cook without moving 1 to 1 1/2 minutes, until the bottoms are lightly golden. Gently flip and cook the other side 45–60 seconds more. Scallops should be opaque and just firm to the touch—do not overcook.

When scallops are nearly done, stir in 1/2 cup halved cherry tomatoes and 1/4 tsp red pepper flakes. Cook 30–45 seconds to warm tomatoes and combine flavors.

Remove the pan from the heat. Swirl in the cold butter (about 1/2 tbsp worth or equivalent of 1 unit marked in ingredients) pieces one at a time to create a glossy sauce. Add 2 tbsp chopped parsley and 1 tsp lemon zest. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve immediately over toasted baguette slices or tossed with cooked pasta. Spoon pan sauce and tomatoes over the scallops, garnish with extra parsley and an optional lemon wedge on the side.