Pan-fried Scallops Recipe

Prep scallops

Pat scallops dry thoroughly with paper towels; dryness is essential for a good sear. Remove and discard any side muscle. Season both sides with kosher salt and 1/2 teaspoon black pepper. If desired, very lightly dust both sides with the flour and shake off excess.

Sear scallops

Heat a large heavy skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When foam subsides and butter is sizzling, add scallops spaced at least 1 cm apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and cook 1–1.5 minutes more until opaque through the center (internal temp ~50–55°C for medium). Remove scallops to a warm plate and keep loosely covered while finishing sauce. Reserve pan fond for the sauce.

In the same skillet with the reserved fond, reduce heat to medium and add 1 tablespoon unsalted butter. Add the minced shallot and garlic and sweat for 1.5–2 minutes until softened and translucent, stirring so they don’t brown.

Add 2 teaspoons red curry paste and cook 30–45 seconds, stirring, to bloom the spices and aromatics.

Deglaze with 30 ml white wine or sake, scraping up browned bits. Let the alcohol reduce by half (about 1 minute).

Add 120 ml chicken or vegetable stock and bring to a gentle simmer. Reduce by about one-third (2–3 minutes) to concentrate flavor.

Stir in 60 ml heavy cream and simmer gently for 1–2 minutes until sauce slightly thickens. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Remove from heat and whisk in 1/2 teaspoon black truffle oil and 1 teaspoon fresh lime juice. Adjust seasoning to taste. If sauce is too thick, loosen with up to 1 tablespoon warm stock or water; if too thin, simmer one additional minute.

Return scallops to the skillet for 15–30 seconds to warm in the sauce (optional) or spoon sauce onto plates just before placing scallops so the crust remains crisp.

While scallops rest, combine 200 g halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, 1 teaspoon sambal oelek, 1 teaspoon rice vinegar, 1/2 teaspoon caster sugar, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Stir to combine and let sit 5–10 minutes to marry flavors. Adjust sambal to taste if you want more heat.

Spoon a pool of truffle red curry sauce onto each starter plate (about 1–2 tablespoons per plate). Arrange 3 scallops on top of the sauce for each serving (for 12 scallops this makes 4 servings).

Top each portion with a small dollop (about 1 teaspoon) of the sambal cherry tomato chutney, placing it slightly off-center so scallop crust remains visible.

Finish with a few microgreens or baby cilantro and serve with lemon or lime wedges on the side. Serve immediately so scallops are hot and sauce is warm.