Broiled Maine Scallops Recipe

Preheat broiler and prep scallops

Place an oven rack 4–6 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and brush lightly with olive oil to prevent sticking.

Ensure scallops are completely dry by patting them with paper towels. Trim the small side muscle if present.

In a small bowl, combine melted butter, olive oil, lemon juice, kosher salt, and black pepper. Brush each scallop lightly on both sides with the butter mixture.

Arrange scallops on the prepared baking sheet, spaced at least 1 inch apart so hot air circulates and edges can brown.

Broil scallops

Place scallops under the broiler and broil until the tops are golden-brown and a light crust forms, about 4–6 minutes total depending on size, flipping once after 2–3 minutes if your broiler heats unevenly. Scallops are done when they are opaque to the center and slightly firm to the touch. Remove from the oven and set aside while finishing sauce (they will stay warm for a few minutes).

Clarify butter

Melt unsalted butter gently in a small saucepan over low heat until foaming subsides and solids separate. Skim off foam and pour the clear yellow butterfat into a small heatproof bowl, leaving milk solids behind. Keep warm but not hot.

Make tarragon reduction

In a small saucepan combine white wine vinegar, dry white wine, and minced shallot. Bring to a simmer and reduce over medium-low heat until the liquid is about 1 tablespoon. Remove from heat, stir in 1 teaspoon chopped tarragon, and let cool slightly.

Emulsify yolks

Place egg yolks in a small stainless-steel or glass bowl set over (but not touching) a simmering water bath (double boiler). Whisk yolks briskly while gradually adding the warm reduction a few drops at a time until incorporated. Continue whisking and gradually add the clarified butter in a slow, steady stream, whisking constantly to create a thick, glossy emulsion. If the sauce thickens too quickly, add a teaspoon of warm water to loosen.

When the sauce is smooth and thick, stir in the remaining chopped tarragon and chervil/parsley, lemon juice, salt, and a pinch of white pepper or cayenne. Taste and adjust seasoning. Keep the béarnaise warm in a thermos or over very low heat (remove from heat if it gets too hot) until ready to serve. If it begins to separate, whisk in a teaspoon of cold water to bring it back together.

Divide the broiled scallops among 3 warm plates (4 scallops per person). Spoon 1 to 2 tablespoons of warm béarnaise sauce over each portion of scallops.

Carefully place about 2 teaspoons of caviar atop the sauce on each plate (or distribute evenly across scallops). Use a mother-of-pearl or non-metal spoon when plating caviar to avoid metallic taste.

Garnish each plate with microgreens or a small tarragon sprig and serve immediately with a lemon wedge on the side for extra brightness.