Scallops Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove and discard the small side muscle if present. Lightly season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If you prefer a slightly crisper exterior, lightly dust both sides with 1 tablespoon all-purpose flour and shake off excess.

Heat pan

Place a large stainless steel or cast-iron skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear scallops

Arrange scallops in the hot pan in a single layer with at least 1/2 inch between them so they sear rather than steam. Cook undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 2 tablespoons unsalted butter to the pan; tilt the pan slightly and spoon the melted butter over the scallops for another 1.5–2 minutes until opaque in the center and just cooked through. Total cook time should be 3–4 minutes depending on size. Remove scallops to a warm plate and cover loosely with foil to rest.

Make pan sauce

With the pan still over medium heat, add the minced garlic (2 cloves) to the pan juices and cook for 20–30 seconds until fragrant, stirring to scrape up any brown bits. Carefully add 1/4 cup dry white wine to deglaze the pan and simmer for 1–2 minutes until reduced by roughly half.

Finish sauce

Reduce heat to low and whisk in 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 2 tablespoons cold cubed unsalted butter one cube at a time until the sauce is glossy and slightly thickened. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with a pinch of salt or additional lemon juice if desired.

Return scallops

Return the rested scallops to the pan for 15–30 seconds, spooning sauce over them to rewarm and coat (do not overcook). Remove from heat.

Plate 3–4 scallops per serving over a bed of microgreens, baby arugula, cooked risotto, or polenta. Spoon the pan sauce over the scallops and finish with a sprinkle of chopped parsley and an extra twist of lemon if desired. Serve immediately with crusty bread to mop up sauce.