Queen Scallops In Extra Virgin Olive Oil (t) Recipe

Queen Scallops in Extra Virgin Olive Oil

1. 1

   Prepare scallops

   Pat the queen scallops dry with paper towels. If roe (coral) is attached and you want it, leave it intact; if not, ensure the muscle is free of any side muscle. Season both sides lightly with half of the sea salt and half of the black pepper and set on a plate while you prepare other ingredients.

2. 2

   Infuse oil

   In a wide sauté pan over low heat, add 6 tablespoons extra virgin olive oil. Add the thinly sliced garlic and the red pepper flakes (if using). Warm gently for 3–4 minutes—do not let the garlic brown. The goal is to infuse the oil with garlic flavor.

3. 3

   Sear scallops (quickly)

   Increase heat to medium-high. Remove garlic slices with a slotted spoon and set aside in a small bowl (they can be used as a garnish). Add the scallops to the pan in a single layer, leaving space between them. Sear for 30–45 seconds on the first side until the underside develops a light golden edge, then flip and cook 20–30 seconds on the second side. Queen scallops are small and cook very quickly; they should be opaque and just set. Remove scallops to a warm plate.

4. 4

   Deglaze and finish sauce

   Keeping the pan at medium-high, add the white wine (or fish stock) to deglaze—scrape any fond with a wooden spoon. Let the liquid reduce for 1 minute, then add the lemon juice, lemon zest, remaining salt and pepper, and the chopped parsley. Stir to combine. Reduce heat to low and swirl in the butter (if using) until it melts and slightly emulsifies with the olive oil, forming a glossy sauce. Taste and adjust seasoning.

5. 5

   Warm scallops in sauce

   Return the scallops to the pan for 15–20 seconds, spooning the oil-sauce over them to reheat gently and coat. Remove from heat promptly to avoid overcooking.

6. 6

   Plate and garnish

   Arrange scallops on a warmed serving plate or small individual plates. Spoon the olive oil–garlic sauce over them, scatter the reserved garlic slices and additional chopped parsley or microgreens on top, and finish with an extra drizzle of high-quality extra virgin olive oil if desired. Serve immediately with crusty bread or toasted baguette slices to mop up the sauce.

7. 7

   Notes

   Total cook time is short—avoid overcooking scallops to keep them tender. If serving as tapas, reduce quantities proportionally. For a more citrus-forward dish, add an extra 1/2 teaspoon lemon zest.