5 from 126 votes
Pan Seared Sea Scallops Recipe
Pan Seared Sea Scallops are cooked to create a golden brown crust while keeping the inside tender, served with a fresh herb compound butter made of parsley, thyme, chives, lemon juice and zest, shallot, garlic, and softened butter. The scallops are seared quickly in oil and finished with butter to enhance flavor and browning. A white wine deglaze adds a light sauce to accompany them.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
262 kcal
Course:
Main Course
Cuisine:
French, American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 262
% 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.