Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Drying thoroughly is critical for a good sear.

Season both sides of the scallops evenly with kosher salt and freshly ground black pepper.

If using light flour coating (optional): place 2 tablespoons of flour on a plate, lightly dredge each scallop and shake off excess. This creates a slightly crisp exterior but is optional if you prefer purely naked scallops.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke lightly, add 1 tablespoon butter and let it foam then subside.

Working in a single layer without crowding (sear in batches if necessary), place scallops in the pan flat side down. Do not move them once placed. Sear for 1.5 to 2 minutes until a deep golden-brown crust forms.

Flip scallops with tongs and sear the second side for 1 to 1.5 minutes until just opaque in the center (internal temp ~125–130°F for tender, slightly rare center). Total cook time per scallop is typically 2.5–3.5 minutes depending on size.

Remove scallops to a warm plate and tent loosely with foil while you finish the pan sauce (or melt remaining butter).

Finish scallops: return pan to medium heat and add the remaining 1 tablespoon butter. Let it brown slightly and swirl in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Spoon the butter and herbs over the scallops, or toss scallops gently in the pan for 10–15 seconds to coat. Serve immediately.

After removing scallops, leave any browned bits in the pan. Add the minced shallot and cook over medium heat for 30–45 seconds until fragrant but not browned.

Pour in 1 tablespoon dry white wine (or chicken stock) and use a wooden spoon to scrape up the fond from the bottom of the pan. Reduce until slightly syrupy, about 45–60 seconds.

Lower heat and swirl in 1 tablespoon cold butter piece by piece to emulsify the sauce. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Return scallops to the pan for 10–15 seconds to warm and coat with sauce, or spoon sauce over scallops on the serving plate.

Arrange scallops on a warm plate. Garnish with lemon wedges and a sprinkle of chopped parsley or microgreens. Serve immediately so scallops remain tender.

Suggested accompaniments: creamy risotto, mashed potatoes, or a simple arugula salad with a light vinaigrette.