Broiled Maine Scallop Recipe

Prepare Scallops

Pat scallops dry with paper towels. If side muscles remain, remove them. Season both sides lightly with fine sea salt (about 1/2 tsp distributed) and freshly ground black pepper.

Preheat the broiler: position an oven rack 6–8 inches from the broiler element and set to high. Allow broiler to preheat for at least 5 minutes so it is very hot.

Oil a rimmed broiler pan or use a cast-iron skillet: brush or rub the pan surface with the 1 tsp vegetable oil to prevent sticking. Arrange scallops in a single layer with space between them.

Broil scallops: place the pan under the broiler and broil until the tops are golden and a light crust forms, about 2–3 minutes. Turn scallops over with tongs or a spatula and broil the other side for 1–2 minutes, until opaque through the center but still tender. Total broiling time will be 3–5 minutes depending on scallop size and broiler intensity.

Finish with butter: remove scallops from broiler and immediately dot with small pieces of the 2 tbs unsalted butter so it melts over them. Let rest 1 minute.

Keep warm: if not plating immediately, keep scallops in a warm oven (~90–100°C / 200°F) for up to 5 minutes while final components are assembled.

Make Tarragon Reduction

In a small saucepan combine the minced shallot, white wine vinegar, dry white wine, and 1 tablespoon of the chopped tarragon. Bring to a gentle simmer over medium heat and reduce until only about 1 tablespoon of liquid remains (about 6–8 minutes). Strain the solids and reserve the liquid; discard the solids or reserve a pinch of softened shallot for texture.

Emulsify Egg Yolks

Place the egg yolks in a heatproof bowl and whisk briefly. Add the warm (not boiling) tarragon reduction a few drops at a time while whisking to temper the yolks, then add the rest in a slow steady stream. Set the bowl over (not touching) a simmering pot of water (double-boiler). Whisk constantly until the mixture thickens and becomes pale and ribbon-like—this takes about 3–5 minutes. Do not let the yolks scramble; remove from heat at first sign of rapid thickening.

Incorporate Butter

With the bowl off the heat, very slowly whisk in the warm melted or clarified butter in a thin steady stream, whisking continuously so a smooth emulsion forms. If using clarified butter, add slightly faster; if using whole melted butter, add slower and pause to whisk when the sauce begins to thicken. Continue until all butter is incorporated and sauce is glossy.

Season and Finish

Stir in the remaining 1 tablespoon chopped tarragon and the optional chervil. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Keep the béarnaise warm (around 50–55°C / 120–130°F) in a thermos or over very low heat in the double-boiler, whisking occasionally. If sauce thickens too much, whisk in a teaspoon or two of warm water to loosen.

Plate scallops: place 3 scallops per portion on pre-warmed plates (for 4 servings). Spoon about 2 tablespoons of warm béarnaise sauce across or beneath each group of 3 scallops so they sit partially in the sauce but remain visible.

Top with caviar: using a mother-of-pearl spoon or small spoon, place approximately 7–8 grams (about 1/2 tbsp) of caviar on top of the béarnaise at the center of each portion (or a small mound on each scallop if desired). This preserves the caviar's flavor; avoid metal spoons which can alter taste.

Finish and garnish: scatter a few microgreens and a small tarragon sprig beside the scallops for color. Serve immediately with lemon wedges on the side for guests who want a touch of acidity.

Service note: keep béarnaise and caviar separate until the moment of plating if preparing in advance; caviar should be chilled and added at the last moment to preserve texture and flavor.