Scallop Pan Seared Recipe

Preparation

Pat the scallops very dry with paper towels. If scallops have a side muscle, remove it. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If you want a slightly crisp edge, lightly dredge each scallop in 1 tablespoon flour and shake off excess.

Sear

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When the butter foams and begins to brown slightly but before it smokes, place scallops in the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until opaque in the center (total cook time 3–4 minutes for medium-large scallops). Remove scallops to a warm plate and tent loosely with foil.

Using the same skillet over medium heat, add 3 tablespoons unsalted butter and 1 tablespoon olive oil. Add the minced garlic and sauté for 20–30 seconds until fragrant but not browned. Pour in 2 tablespoons dry white wine (or broth) to deglaze the pan, scraping up any browned bits from the scallop sear. Let the wine reduce by half, about 1 minute.

Stir in 1 tablespoon fresh lemon juice, 1 tablespoon chopped parsley, 1/4 tsp salt, 1/8 tsp black pepper, and the optional pinch of red pepper flakes. Taste and adjust seasoning. Spoon the garlic butter sauce over the warm scallops just before serving.

If using dried wakame, place about 1/4 cup dried wakame in a bowl and cover with warm water for 5–10 minutes until rehydrated; drain and squeeze out excess water. You should end with about 1 cup rehydrated seaweed.

In a small bowl combine 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar or honey, 1 teaspoon toasted sesame seeds, 1 tablespoon thinly sliced scallion, and the optional 1/8 tsp chili flakes. Whisk until sugar dissolves.

Toss the rehydrated seaweed with the dressing and let sit 5–10 minutes to meld flavors. Taste and adjust acidity/salt as needed. Keep chilled until plating.

Place a small mound (about 1/2 cup) of dressed seaweed salad on one side of each plate. Arrange 4–6 seared scallops (depending on size) beside the seaweed. Spoon 1–2 tablespoons of garlic butter sauce over the scallops and around the plate for extra flavor.

Garnish with microgreens, a sprinkle of toasted sesame seeds if desired, and lemon wedges. Serve immediately while scallops are warm and sauce is hot.