Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter

sea scallops

🥗Healthier: shrimp

💰Cheaper: bay scallops

Bay scallops are less expensive and still provide a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar flavor profile.

Remove the ends of the shallot, slice it in half, peel off the outside layer, and small dice it.

Run garlic cloves through a garlic press into the bowl with the shallots.

Finely mince chives and add them to the bowl.

Roll fresh thyme sprigs, finely mince them, and add to the bowl.

Roll Italian flat leaf parsley into a ball, finely mince it, and add to the bowl, saving some for garnish.

Zest a lemon using a microplane, then slice it in half and juice both halves, discarding the seeds.

In a stand mixer, add softened unsalted butter and mix on medium speed for 4-6 minutes until light and fluffy, scraping down the sides halfway through.

Add lemon juice to the butter and mix for 1-2 minutes to incorporate.

Add the bowl of herbs, shallots, and garlic to the mixer, season with salt and pepper, and mix for another 30-45 seconds.

Remove the herb butter from the mixer and set it aside.

Prepare the scallops by removing the main abductor muscle (foot) if attached, and pat them dry with paper towels to remove moisture.

Season the scallops on both sides with salt and pepper.

Heat a large stainless steel skillet over high heat and add safflower oil until it begins to smoke.

Quickly add the scallops to the pan, ensuring they are spaced out to avoid steaming, and then reduce the heat to medium-high.

Add unsalted butter to the pan to help brown the scallops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens