Scallops Recipe

Prepare scallops

Pat the scallops very dry with paper towels on both sides. Remove the small side muscle if still attached. Season both sides lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. If using, very lightly dust each scallop with the 2 tablespoons of flour and shake off excess; this helps form a golden crust but is optional.

Heat the pan

Place a heavy large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. Heat until the fat is shimmering and butter foam subsides but before it browns—about 1–2 minutes.

Sear scallops

Arrange scallops in a single layer in the hot pan, leaving space between them. Do not crowd (work in batches if necessary). Sear undisturbed for 1.75–2.5 minutes until deep golden brown on the bottom. Using tongs, gently flip each scallop and add the remaining 1 tablespoon butter to the pan. Spoon the melted butter over the scallops and cook the second side 1–1.5 minutes more until just opaque in the center (scallops should be slightly firm but springy). Total cook time per scallop ~3–4 minutes depending on size.

Rest scallops

Transfer scallops to a warm plate and tent loosely with foil while you make the sauce. Leave any brown bits and butter in the pan.

Sauté aromatics

Keep the skillet over medium heat. If the pan is dry, add a teaspoon of oil. Add the minced shallot and sauté 30–45 seconds until fragrant and translucent, then add the minced garlic and cook for 15–20 seconds more—do not let it brown.

Deglaze

Add 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Finish sauce

Lower heat to medium-low. Stir in 2 tablespoons fresh lemon juice, the optional 1 teaspoon lemon zest, and a pinch (1 tsp) of sugar if using. Turn off the heat and whisk in the 2 tablespoons cold butter pieces one at a time to emulsify the sauce into a glossy finish. Season to taste with the 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in the 2 tablespoons chopped parsley.

Combine with scallops

Return the scallops and any accumulated juices to the pan for 15–30 seconds to warm and coat lightly with the sauce (do not overcook).

Arrange a small bed of microgreens or baby arugula on warm plates if using. Spoon a little sauce onto each plate, place scallops on top, and drizzle remaining sauce over them. Garnish with extra parsley and lemon wedges. Serve immediately.