Ac Scallops A La Carte Recipe

Prepare scallops

Remove the small side muscle from each scallop if still attached. Pat scallops thoroughly dry with paper towels—this is essential for a good sear.

Season both sides of the scallops lightly with kosher salt and 1/2 teaspoon black pepper. Lightly dust each scallop with the 2 tablespoons of flour, shaking off any excess.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. Heat until butter foams and oil shimmers but before butter browns.

Place scallops in the pan in a single layer, leaving space between them. Sear without moving for 1.5 to 2 minutes, until a deep golden-brown crust forms. Flip and sear the second side 1 to 1.5 minutes more until opaque through the middle but still tender. Total cook time depends on scallop thickness—do not overcook.

Transfer scallops to a warm plate and tent loosely with foil while you make the sauce.

Reduce heat to medium. Add the minced shallot to the same skillet (do not wipe it clean; use pan fond for flavor). Cook, stirring, for 30–45 seconds until fragrant and softened but not browned.

Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half (2–3 minutes).

Add the lemon and orange juices. Stir and let the mixture simmer briefly (30–45 seconds) to meld flavors and reduce slightly.

Whisk in the 2 tablespoons of cold cubed butter, adding one cube at a time and swirling the pan or whisking constantly to emulsify into a silky sauce. Do not boil once you start adding butter.

Season the sauce to taste with salt and freshly ground black pepper. Stir in the chopped parsley.

Return the scallops and any accumulated juices to the pan for 15–30 seconds to warm through and coat with sauce (optional).

Arrange microgreens or baby arugula on serving plates (optional). Place scallops on top or beside greens.

Spoon the citrus-butter sauce over the scallops. Garnish with additional parsley if desired and serve with lemon wedges and crusty bread or crostini to soak up sauce.

Serve immediately while hot.