Sea Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. If they still have side muscle attached, remove it. Arrange scallops on a plate and season both sides lightly and evenly with kosher salt and freshly ground black pepper. Let rest at room temperature for 5–10 minutes while you prepare other ingredients.

Mince aromatics

Finely mince garlic and shallot. Chop parsley and zest the lemon. Cube the cold finishing butter and set aside.

Heat pan

Heat a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add olive oil and 1 tablespoon of butter; swirl to coat. The fat should shimmer but not smoke.

Sear scallops

Place scallops in the pan in a single layer with at least ½ inch between them (work in batches if necessary). Do not move them. Sear until a deep golden-brown crust forms on the bottom, about 1.5–2 minutes. Using tongs, flip each scallop and add the remaining 2 tablespoons butter to the pan. Sear the second side about 1–1.5 minutes until just opaque through the middle (total cook time ~3–3.5 minutes depending on size). Remove scallops to a warm plate and tent lightly with foil.

Make pan sauce

Reduce heat to medium. If there are any burnt bits, wipe the pan quickly with a paper towel leaving the butter and fond. Add the minced shallot and sauté 30–45 seconds until softened. Add garlic and cook 15–20 seconds until fragrant (do not brown). Deglaze the pan with the white wine, scraping up any browned bits, and let it reduce for about 1 minute.

Finish sauce

Stir in lemon juice, lemon zest, chopped parsley, and the cold cubed butter, swirling the pan to emulsify into a glossy sauce (season with a pinch more salt and pepper to taste). Remove from heat.

Plate and garnish

If using, scatter a thin layer of coarse sea salt on the serving platter to keep scallops from sliding. Arrange scallops on the platter, spoon the warm sauce over them, and garnish with additional parsley and microgreens or lemon wedges. Serve immediately.

Serve the scallop platter hot as an appetizer or main on its own, or alongside a simple salad, buttered seasonal vegetables, or creamy risotto. Leftover scallops should be refrigerated and used within 24 hours; reheating gently in a warm pan with a splash of butter is recommended.