Seared Scallops Recipe
Four U - 12 scallops pan-seared with preserved lemon and pickled ginger buerre blanc.
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Ingredients
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Scallops
Preserved Lemon & Pickled Ginger Buerre Blanc
Garnish & Finish
Method
Scallops
- 1
Prepare scallops
If scallops are frozen, fully thaw in the refrigerator and pat dry with paper towels. Remove and discard the small side muscle (if attached). Pat scallops very dry; moisture inhibits proper sear.
- 2
Season and (optional) dust
Season both sides of each scallop with kosher salt and freshly ground black pepper. If using, very lightly dust both sides with 1 tablespoon flour and shake off excess — this encourages an even crust but is optional for a pure scallop flavor.
- 3
- 4
Sear scallops
Place scallops in the hot pan spaced well apart so they do not steam (work in a single layer). Sear without moving 1.5–2 minutes until a deep golden-brown crust forms. Flip and add 1 tablespoon unsalted butter. Spoon the melted butter over the scallops while cooking another 1–1.5 minutes until opaque through the center (total cook time ~3–3.5 minutes depending on thickness). Remove scallops to a warm plate and tent lightly with foil to rest.
Preserved Lemon & Pickled Ginger Buerre Blanc
- 5
Start the reduction
In a small saucepan over medium heat, combine 1/4 cup dry white wine, 1 tablespoon white wine vinegar and 1 tablespoon finely minced shallot. Bring to a gentle simmer and reduce until syrupy and nearly dry (about 4–6 minutes).
- 6
Infuse flavors
Remove the pan from heat briefly and add 1 tablespoon finely minced preserved lemon rind and 1 teaspoon finely minced pickled ginger to the reduction. Allow the residual heat to bloom the flavors for 30–60 seconds.
- 7
Mount the butter (emulsify)
Return pan to very low heat. Add 1 teaspoon heavy cream (optional stabilizer). Add the cold cubed butter, a few cubes at a time, whisking constantly and allowing each addition to emulsify before adding more. Keep temperature low — the sauce should thicken and become glossy but must not boil. Continue until all 6 tablespoons butter are incorporated and sauce is smooth.
- 8
Adjust seasoning
Season the buerre blanc with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Taste and add up to 1/2 teaspoon fresh lemon juice if you want brighter acidity. If the sauce separates, remove from heat and whisk in a teaspoon of cold water or a tiny bit more cream to re-emulsify.
- 9
Finish and keep warm
Keep the sauce warm (off direct heat) and ready to spoon over scallops. Reheat gently if needed, whisking — do not boil.
Garnish & Plating
- 10
- 11
Garnish
Top with microgreens or chervil, a few thin slices of preserved lemon or pickled ginger, and finish with a light sprinkle of flaky sea salt.
- 12
Serve
Serve immediately while scallops are warm and the sauce is silky. Suggested accompaniment: a small bed of lightly dressed frisée or a few blanched asparagus spears.