Fresh Sea Scallops Recipe
Make Fresh Sea Scallops Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scallops
Cooking fats & aromatics
Finish & garnish
Method
Prepare scallops
- 1
Pat dry and season
Remove scallops from the refrigerator 20–30 minutes before cooking to bring them toward room temperature. Using paper towels, very thoroughly pat each scallop dry on all sides—moisture prevents a good sear. Lightly season both sides of the scallops with the kosher salt and 1 tsp freshly ground black pepper; set aside.
Sear scallops
- 2
- 3
Sear scallops
Arrange the scallops in the pan in a single layer with space between them (work in two batches if needed). Do not move them once placed. Sear for 1.5–2 minutes without touching until a deep golden-brown crust forms. Using tongs, flip each scallop and sear the second side for 1–1.5 minutes until opaque through the middle and springy to the touch. Total cook time per scallop should be ~3 minutes for large scallops.
Make pan sauce & finish
- 4
Add aromatics
When scallops are nearly done, push them to the outer edge of the pan (or briefly remove to a plate). Reduce heat to medium. Add 3 tbs unsalted butter to the hot pan. Once the butter melts and begins to foam, add the peeled and finely minced garlic (2 cloves) and cook for 20–30 seconds, stirring constantly, until fragrant but not browned.
- 5
Deglaze and finish
Add the fresh lemon juice (1 tbs) and lemon zest (1 tsp) to the pan to deglaze, scraping up any browned bits with a wooden spoon. Swirl the pan to emulsify butter, oil and lemon, forming a glossy sauce (about 15–20 seconds). Return scallops to the pan (if removed) and spoon the sauce over them for 10–15 seconds to coat and warm through. Taste and adjust seasoning with the remaining 1/4 tsp black pepper if desired.
- 6