Pan Seared Sea Scallops Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
262 kcal
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Course
Main Course
Pan Seared Sea Scallops Recipe
Description
This Pan Seared Sea Scallops recipe highlights a method for achieving a crisp, golden crust by cooking the scallops over high heat in a little oil and finishing with herb-infused butter. The herb butter is prepared by whipping softened butter with lemon juice, garlic, shallot, parsley, thyme, chives, salt, and pepper to infuse bright, herbal notes. This compound butter both seasons the scallops and adds richness.
The searing method preserves a tender interior, while the deglazing of the pan with white wine after cooking removes browned bits for a subtle sauce. The scallops are removed promptly to avoid overcooking, which can make them chewy.
These scallops are best served immediately and can be reheated briefly by rescanning or microwaving. They store well in the refrigerator for a few days but do not freeze well cooked. Using dry-packed scallops is recommended for best texture. The leftover herb butter can be frozen for future use or paired with other dishes like simple beurre blanc.
Ingredients
- 8 ounces unsalted butter softened, plus 2 tablespoons
- ½ shallot peeled and finely minced
- 2 garlic finely minced cloves
- 2 tablespoons chives chopped fresh
- 2 tablespoons thyme chopped fresh
- ¼ cup parsley chopped, fresh
- lemon juice and zest of 1
- 1 pound sea scallops foot removed, U12
- 2 tablespoons neutral cooking oil generic cooking oil
- 1/3 cup white wine
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
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
- Serve scallops immediately after cooking to enjoy their tender texture.
- Reheat scallops by quickly rescanning with shortened times or use the microwave to avoid overcooking.
- Store cooked scallops covered in the refrigerator for up to 3 days; avoid freezing cooked scallops.
- Buy dry-packed scallops for better texture and flavor.
- Leftover herb butter can be frozen or used in sauces such as beurre blanc.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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