Jul 14 2026
Restaurants›Springfield Diner›Scallops Recipe

Scallops Recipe

Inspired by Springfield Diner
Time25m
Serves4

Make 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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Seared Scallops

Optional Pan Sauce (butter-lemon & shallot)

Method

Seared Scallops

  1. 1

    Prepare scallops

    Pat the scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

  2. 2

    Optional flour dusting

    If you want a slightly crisp exterior, place 2 tablespoons flour on a plate and very lightly dredge each scallop, shaking off any excess. This step is optional and will give a paler crust than full flouring.

  3. 3

    Heat pan

    Place a heavy skillet (cast iron or stainless steel) over medium-high heat and add 1 tablespoon neutral oil. Heat until shimmering but not smoking — about 1 to 2 minutes.

  4. 4

    Sear scallops

    Add scallops to the pan in a single layer with space between them (work in two batches if necessary). Sear without moving for 1 minute 45 seconds to 2 minutes, until a deep golden-brown crust forms on the bottom.

  5. 5

    Flip and finish

    Flip each scallop and add 2 tablespoons unsalted butter to the pan. As the butter melts, tilt the pan slightly and spoon the foaming butter over the scallops for 30 to 45 seconds to baste and finish cooking. Scallops should be opaque in the center and just firm to the touch (total cook time ~3 to 3 1/2 minutes per scallop). Remove scallops to a warm plate.

  6. 6

    Finish with lemon & herbs

    Squeeze juice from 1/2 lemon over the scallops, sprinkle with 1 tablespoon chopped parsley, and season lightly to taste if needed. Keep warm while making sauce or serving.

Optional Pan Sauce (butter-lemon & shallot)

  1. 7

    Sauté shallot

    With the scallops removed, reduce heat to medium and add 2 tablespoons butter to the same pan. Add 1 tablespoon minced shallot and sauté for 30 to 45 seconds until fragrant and translucent (do not brown).

  2. 8

    Deglaze

    Pour in 30 ml dry white wine or low-sodium chicken stock, scraping up the browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by about half, about 1 to 2 minutes.

  3. 9

    Finish sauce

    Off the heat, swirl in an additional 1 teaspoon lemon juice and 1 teaspoon minced chives or parsley. Stir in any remaining butter in the pan to create a glossy sauce. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste.

  4. 10

    Serve

    Spoon the warm sauce over the scallops and serve immediately.

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