Scallop Alibet Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove and discard any side muscle if present. Place scallops on a plate and let them come to room temperature for about 10 minutes.

Season and dust

Season both sides of the scallops with the kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each scallop in the 2 tbsp all-purpose flour, shaking off excess so there's only a thin coating.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams and just begins to brown, add scallops spaced apart (work in batches if necessary). Sear without moving for 1.5–2 minutes until a deep golden crust forms, then flip and cook the other side 1–1.5 minutes until opaque and just firm. Transfer scallops to a warm plate and tent with foil.

Make the sauce

Reduce heat to medium. Add remaining 3 tablespoons butter to the skillet. Add the minced shallot and cook, stirring, until translucent, about 1–1.5 minutes. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Deglaze

Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer briskly 1–2 minutes to reduce slightly.

Finish the sauce

Stir in 2 tbsp fresh lemon juice, 1 tbsp chopped capers, and 30 ml heavy cream (optional). Simmer gently 1–2 minutes until sauce slightly thickens. Whisk in 2 tbsp chopped parsley and season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or lemon as desired.

Return the seared scallops to the skillet for 30 seconds to warm and coat them lightly with the sauce — do not simmer or the scallops will overcook. Plate scallops (3 per serving if serving 4) and spoon sauce over them.

Finish each plate with a sprinkle of lemon zest (1 tsp total) and scatter microgreens or chopped chives. Serve immediately with crusty bread, buttered potatoes, or a simple green salad.