Panneed Dry Scallops Recipe

Prepare scallops

Pat the scallops completely dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Drying thoroughly is essential for a good sear.

Season both sides of the scallops with kosher salt and freshly ground black pepper. Lightly dust each scallop with the 2 tsp of all-purpose flour, tapping off any excess — this promotes an even golden crust.

Heat a heavy skillet (stainless steel or cast-iron) over medium-high heat until very hot, about 2–3 minutes. Add 1 tbsp neutral oil and swirl to coat the pan.

Add the scallops to the pan in a single layer, leaving about 1/2 inch between them. Do not overcrowd; work in two batches if necessary.

Sear without moving for 1.5 to 2 minutes, until the underside is a deep golden brown. Using tongs, gently flip each scallop and add 2 tbsp unsalted butter to the pan.

Tilt the pan slightly and spoon the melted butter over the scallops (basting) for another 1 to 1.5 minutes, until the scallops are opaque through the middle and register 125–130°F (52–54°C) for medium-rare to medium. Total cook time should be about 3–3.5 minutes per scallop.

Remove scallops to a warm plate and squeeze 1 tbsp fresh lemon juice over them. Sprinkle with finely chopped parsley.

After removing scallops, reduce heat to medium and add the minced shallot to the same pan. Sauté for 30–45 seconds until fragrant and translucent, scraping up browned bits from the bottom with a wooden spoon.

Add 1 tbsp dry white wine or chicken stock to deglaze the pan, scraping any fond, and let it reduce by about half (20–30 seconds).

Whisk in the 1 tbsp cold cubed butter, one piece at a time, to emulsify and create a glossy sauce. Stir in 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp freshly ground pepper. Taste and adjust seasoning.

Spoon the sauce over the scallops and serve immediately.