Pan Seared Sea Scallops Recipe

Name: Pan Seared Sea Scallops Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving
Ingredients: 8 ounces softened unsalted butter + 2 tablespoons; ½ peeled and finely minced shallot; 2 finely minced cloves of garlic; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh thyme; ¼ cup chopped fresh parsley; Juice and zest of 1 lemon; 1 pound U12 sea scallops; 2 tablespoons oil; 1/3 cup white wine; sea salt and fresh cracked pepper to taste

User Reviews

5.0

126 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4
Calories
262 kcal
Course
Main Course
Cuisine
French, American

Pan Seared Sea Scallops Recipe

Frida Davis

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If you love seafood, then you will absolutely love this pan seared sea scallops recipe that cooks in under 5 minutes.

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Ingredients

Servings

8 ounces softened unsalted butter + 2 tablespoons
½ peeled and finely minced shallot
2 finely minced cloves of garlic
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
¼ cup chopped fresh parsley
Juice and zest of 1 lemon
1 pound U12 sea scallops foot removed
2 tablespoons oil
1/3 cup white wine
sea salt and fresh cracked pepper to taste

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Instructions

In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
Next, add in the lemon juice and mix until combined, about 1 minute.
Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!

Notes

Chef Notes:
Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.
Scallops are meant to be eaten at a more medium-internal temperature.
They will overcook very quickly and become very chewy.
If you have the option always buy dry-packed scallops.
Also, try serving the scallops with a simple beurre blanc.
There will be plenty of herb compound butter leftover that is perfect for freezing.

Nutrition Information

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Calories 262kcal (13%) Carbohydrates 5g (2%) Protein 14g (28%) Fat 19g (29%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 58mg (19%) Sodium 448mg (19%) Potassium 273mg (8%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 542IU (11%) Vitamin C 4mg (4%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 262 kcal

% Daily Value*

Calories	262kcal	13%
Carbohydrates	5g	2%
Protein	14g	28%
Fat	19g	29%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	58mg	19%
Sodium	448mg	19%
Potassium	273mg	6%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	542IU	11%
Vitamin C	4mg	4%
Calcium	20mg	2%
Iron	1mg	6%