Pan Seared Diver Scallops Recipe

Prepare scallops

Pat the scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Place scallops in a single layer on a plate and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If desired for a slightly crisper edge, lightly dust both sides with 2 tsp all-purpose flour and shake off excess.

Preheat pan

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until very hot, about 2–3 minutes. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. Swirl until the butter foams and just begins to brown.

Sear scallops

Add scallops to the pan in a single layer, leaving space between them (work in two batches if needed). Do not move them. Cook for 1.5–2 minutes until a deep golden crust forms. Flip scallops and cook the second side 1–1.5 minutes until opaque in the center (internal temperature ~125–130°F / 52–54°C for medium). Transfer scallops to a warm plate and tent loosely with foil while finishing the ragout.

Clean and slice leeks

Trim root and dark green tops from the leeks, reserving only the white and light green parts. Slice lengthwise, fan open, and rinse thoroughly under cold running water to remove sand. Slice thinly into half-moons and drain well.

Sweat aromatics

In a medium sauté pan over medium heat, add 2 tbsp unsalted butter. When melted, add the minced shallot and sauté 1–2 minutes until translucent. Add the sliced leeks and a pinch of salt and cook, stirring occasionally, 6–8 minutes until very soft but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and reduce

Increase heat to medium-high, add 60 ml dry white wine to the leeks and shallot, scraping any fond from the pan. Let the wine reduce by about half, approximately 2–3 minutes.

Add stock and cream

Add 120 ml vegetable or seafood stock and bring to a gentle simmer. Reduce by half for about 4–5 minutes. Lower heat to medium and stir in 120 ml heavy cream. Simmer gently, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, 4–6 minutes.

Finish ragout

Whisk in 1 tsp Dijon mustard and 1 tsp fresh lemon juice. Remove the pan from the heat and stir in 3 tsp white truffle oil, 1 tbsp chopped chives, 1 tbsp chopped parsley, and the remaining 1 tsp kosher salt and 1 tsp freshly ground pepper. Taste and adjust seasoning. Keep warm.

Optional: make smoother

For a silkier ragout, you can puree half of the mixture with an immersion blender or in a small blender, then return to the pan and stir to combine, adjusting consistency with a splash more stock or cream if needed.

Spoon a generous portion of the warm creamy leek & truffle ragout onto the center of each plate, creating a shallow well for the scallops.

Arrange 3 scallops on top of the ragout per plate (or divide 12 scallops among 4 plates). Drizzle a scant 1/4 tsp white truffle oil over the scallops if desired and scatter microgreens or baby arugula around for color and a peppery contrast.

Serve immediately with lemon wedges on the side for guests to squeeze, and offer an extra light drizzle of truffle oil at the table. Enjoy while hot.