Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Season both sides lightly with kosher salt and freshly ground black pepper. If using, lightly dust each scallop on both sides with the 2 tablespoons of flour, shaking off any excess — this helps form a better crust but is optional.

Heat pan

Place a large stainless steel or cast‑iron skillet over medium‑high heat. Add 2 tablespoons neutral oil and 1 tablespoon of the butter. Heat until the fat is shimmering and just starting to smoke lightly.

Sear scallops

Add scallops to the hot pan spaced in a single layer (work in two batches if they crowd). Do not move them. Sear for 1.5 to 2 minutes on the first side until a deep golden crust forms. Flip and add the remaining 2 tablespoons butter to the pan. Tilt the pan and spoon hot butter over the scallops for another 1 to 1.5 minutes until just cooked through and opaque in the center (internal temp ~125–130°F / 52–54°C). Remove scallops to a warm plate and tent loosely with foil.

Sweat aromatics

Reduce the heat to medium. If the pan is dry, add 1 tablespoon butter. Add the finely minced shallot and cook, stirring, for 1 to 2 minutes until softened and translucent but not browned. Add the minced garlic and sauté 20–30 seconds until fragrant.

Deglaze

Pour in the 60 ml white wine (or stock) to deglaze, scraping up the browned bits from the bottom of the pan with a wooden spoon. Simmer briskly until the liquid is reduced by about half, about 1.5 to 2 minutes.

Finish sauce

Lower the heat to medium‑low and whisk in the 30 ml heavy cream (if using) and 2 tablespoons cold butter, one piece at a time, to create a glossy emulsion. Stir in the lemon juice and chopped parsley. Season to taste with the 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm — do not boil once the butter and cream are incorporated.

Combine

Return the seared scallops to the pan for 30 seconds to 1 minute, spooning sauce over them to warm and glaze. Remove promptly to avoid overcooking.

Arrange a bed of microgreens or baby arugula on a warm serving plate. Place the glazed scallops atop the greens. Spoon additional pan sauce over the scallops and around the plate. Drizzle with a little extra virgin olive oil, finish with a pinch of flaky sea salt and a grind of black pepper. Serve immediately with lemon wedges on the side.