How to Sear Scallops

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.

Ask for dry sea scallops at the fish counter, avoiding wet treated scallops.

Pull off the abductor muscle from each scallop to ensure tenderness.

Pat the scallops dry on both sides to help achieve a good sear.

Choose a large non-stick pan to avoid overcrowding the scallops.

Heat the pan over medium-high heat for about 1 minute.

Add vegetable oil to the pan and swirl it around to coat.

Test if the oil is hot enough by sprinkling a little water into the pan.

Add the scallops to the pan, ensuring they have plenty of room and do not touch each other.

Let the scallops cook undisturbed for about 2 and a half minutes until golden brown.

Flip the scallops and cook for another 2-3 minutes until golden brown on the other side and tender inside.

Transfer the scallops to a plate to prevent overcooking.

In the same pan, add about half a tablespoon of butter and let it melt.

Add one minced shallot to the melted butter and cook until softened.

Pour in a quarter cup of dry white wine and allow it to boil to deglaze the pan, reducing it by half.

Whisk in chives and parsley, along with lemon zest for flavor.

Turn the heat down to low and gradually add 2 and a half tablespoons of butter, whisking until melted to create the sauce.

Return the scallops to the pan to coat them in the sauce and reheat slightly.

Plate three to four scallops per person and drizzle the herb butter sauce over them.

Garnish with fresh herbs and a wedge of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens