Lovely and delicate, scallops are a delicious favorite to pair with great conversation and a vibrant chilled white.
A light salad, simple greens and crusty bread for the extra pan sauce, are excellent companions for this gorgeous dish.
When prepping, note the scallops need to be as dry as possible. Blot delicately between paper towels at least twice. Place on a plate and sprinkle with salt and pepper.
Because of the quick cook time, any dishes or other dinner prep should be complete before searing, as once the pan sauce is created, your scallops should be served immediately. Enjoy!
- 1 to 1 ½ pounds scallops, which is 4 to 5 scallops per person
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
Tip: Remove side-muscles first. It’s a small tag of muscle tissue on back of scallop that adheres it to shell. Its fibers run opposite the rest of the scallops. Pinch with thumb and fore finger and give it a small tug. It will pull away.
Pat dry, more than once if necessary. Sprinkle with salt and pepper.
Heat butter and oil in large skillet over medium-high heat. When your pan is ready, add scallops a single layer about an inch apart, not crowding the pan.
Scallops cook quickly, about two minutes, when golden brown, flip with spatula or tongs.
Cook until deep golden brown about 2 to 3 minutes, until just firm and opaque. Do not overcook. The top and bottom of your scallops should be golden brown and when you look at the sides, they should be opaque all the way through. Transfer to plate immediately.
- 3 tablespoons lemon juice
- 2 tablespoons cold butter
- ¼ teaspoon sea salt
- splash white wine
- Reduce heat to medium-low, whisk 3 tablespoons lemon juice into the skillet. Scrape browned bits. Add a splash of white wine.
- Add 2 tablespoons cold butter, adding a few cubes at a time, whisking constantly until just melted. Whisk in ¼ teaspoon sea salt. Drizzle over scallops on plate and serve immediately.
- Garnish with parsley.