Pan Seared Mediterranean Scallops Recipe

Pat scallops very dry with paper towels. Remove the small side muscle if present.

Season both sides of scallops with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Optional: lightly dust scallops on both sides with the 2 tbs flour and shake off excess — this promotes a golden crust.

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (2–3 minutes). Add 2 tbs olive oil and swirl to coat.

Add scallops to the pan in a single layer, spaced so they do not touch. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms on the bottom.

Flip scallops and add 2 tbs unsalted butter to the pan. Baste scallops with melted butter for 30–60 seconds until opaque in center but still tender. Remove scallops to a warm plate and tent loosely with foil while finishing sauce and vegetables.

In the same skillet used for scallops, lower heat to medium and add 1 tbs finely minced shallot. Cook 30–45 seconds until softened, scraping any browned bits from the pan.

Carefully add 1/4 cup dry white wine (or stock) to deglaze the pan. Increase heat briefly and reduce by about half (1–2 minutes).

Lower heat to low and whisk in the cold cubed butter, one or two pieces at a time, allowing each to melt and emulsify before adding more, until sauce is glossy and slightly thickened (about 2–3 minutes).

Stir in 2 tbs fresh lemon juice, 1 tbs orange juice, 1/2 tsp lemon zest, 1/4 tsp salt and a pinch (about 1/8 tsp) of black pepper. Taste and adjust seasoning.

Remove from heat and stir in 1 tbs finely chopped fresh parsley. Keep warm for plating.

While scallops cook, rinse 1 cup quinoa under cold water in a fine-mesh sieve to remove bitterness.

In a small saucepan, bring 2 cups water or stock and 1/2 tsp salt to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed.

Remove from heat and let stand covered 5 minutes. Fluff with a fork, stir in 1 tbs extra-virgin olive oil, 1 tsp lemon zest and 1/2 cup toasted slivered almonds. Keep warm.

Preheat grill pan or outdoor grill to medium-high. Toss halved peppers and broccolini with 1 1/2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Grill peppers cut-side down for 3–4 minutes until charred in spots and softened. Grill broccolini, turning, until bright green with light char and tender-crisp, about 3–5 minutes depending on thickness.

Remove from grill and set aside, keeping warm. If using an oven, broil on a sheet pan 4–6 minutes, turning once.

Combine 3/4 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup halved kalamata olives, 1/4 cup thinly sliced red onion and 1/4 cup crumbled feta in a bowl.

Whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with salad and set aside to marinate briefly while plating.

Divide almond quinoa among 4 warm plates (about 1/4 cup cooked quinoa per plate as a base).

Arrange grilled peppers and 2 broccolini stalks alongside the quinoa on each plate.

Place 3 seared scallops on each plate atop or beside the quinoa. Spoon 2–3 tbs warm citrus butter sauce over the scallops and a little onto the vegetables.

Add a small scoop (about 1/3 cup) of Greek salad to each plate. Drizzle a scant 1 tsp extra-virgin olive oil across the plate and garnish with chopped parsley and a lemon wedge.

Serve immediately while scallops and sauce are hot.