Perfectly Seared Scallops Everytime! | Chef Jean-Pierre

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.

Pat scallops dry with paper towels to remove moisture.

Season scallops with fleur de sel on both sides.

Heat clarified butter in a skillet over medium-high heat until shimmering.

Add scallops to the skillet in a single layer, ensuring they do not touch.

Sear scallops for a few minutes until they start to brown, then flip them.

Transfer scallops to the oven at 375°F for about 5-6 minutes to finish cooking.

In the same skillet, add shallots and fennel, cooking until softened.

Add cherry tomatoes to the skillet and cook until they start to break down.

Add garlic to the skillet and cook until fragrant, then deglaze with white wine.

Let the wine reduce down to almost nothing.

Add lemon zest and lemon juice to the mixture for brightness.

Finish the sauce with butter and freshly chopped parsley.

Serve the scallops topped with the sauce from the skillet and a sprinkle of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens