Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels—moisture prevents browning. Remove and discard any side muscles. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If you want a very light crust, dust both sides with the 2 tbs flour and shake off excess; otherwise skip the flour.

Heat pan

Choose a large heavy skillet (stainless steel or cast iron). Heat it over medium-high until hot, about 2–3 minutes. Add 1 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke.

Sear scallops

Arrange scallops in the hot pan in a single layer with space between them (you may need to work in two batches). Cook undisturbed 1.5–2 minutes until a deep golden-brown crust forms. Using tongs, flip scallops and immediately add 2 tbs unsalted butter to the pan. Tilt the pan slightly and spoon melted butter over the scallops for another 1–1.5 minutes until opaque through the center (total cook time about 3–3.5 minutes depending on size). Remove scallops to a warm plate and tent loosely with foil.

Finish scallops

After removing scallops, squeeze 1 tbs fresh lemon juice over them and sprinkle with 1 tbs chopped fresh parsley. Keep warm while you make the pan sauce.

With the pan still over medium heat, reduce heat to medium-low if fond (browned bits) threatens to burn. Add the minced shallot and stir into the pan drippings for 30–45 seconds until softened and fragrant but not browned.

Pour in 1 tbs dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Allow liquid to simmer and reduce by about half, about 1–2 minutes.

Whisk in 1 tbs cold cubed unsalted butter a little at a time to emulsify and thicken the sauce. Stir in 1 tsp lemon zest and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning with a pinch of salt if needed.

Spoon the warm sauce over the plated scallops or pour into a small serving dish.

Arrange microgreens or baby arugula (optional, 1/2 cup) on plates. Place 3 scallops per serving (for 12 scallops this yields 4 servings) over the greens or directly on plates. Drizzle with pan sauce and garnish with additional chopped parsley if desired. Serve with lemon wedges alongside.