Sea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.
Restaurant-style seared scallops come down to three things: dry scallops, a very hot pan and patience. When the surface of a scallop is completely dry, it browns in under two minutes into a sweet, caramelized crust while the center stays tender and barely translucent.
Once the scallops are out of the pan, a little butter, garlic, white wine and lemon turn the browned bits left behind into a bright sauce. Serve them over pasta, risotto or greens, or with crusty bread.
Ingredients
Scallops
1 1/2 pounds large dry-packed sea scallops (about 16 to 20)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons vegetable or canola oil
1 tablespoon unsalted butter
Lemon butter sauce
3 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine or chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Where to buy scallopsDry-packed sea scallops, shipped to your door by Lobster Anywhere.
More picks: where to buy seafood. We may make money from the links on this page, but it doesn't affect what you pay.
To make it vegetarian
For the scallops, use king oyster mushroom stems cut into thick rounds and seared the same way.
For the broth, use vegetable or mushroom broth.
Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.
Trim. Pull off the small, tough side muscle from each scallop if it is still attached. It peels away easily with your fingers.
Dry thoroughly. Spread the scallops on a double layer of paper towels, cover with more towels and press gently. Let them sit for 10 minutes so the surface dries completely.
Season. Just before cooking, season both flat sides with the salt and pepper.
Heat the pan. Heat the oil in a large stainless-steel or cast-iron skillet over medium-high heat until it shimmers and just begins to smoke.
Sear the first side. Add the scallops one at a time in a single layer, leaving space between them. Work in two batches if needed. Do not move them for 1 1/2 to 2 minutes, until a deep golden crust forms and they release easily from the pan.
Finish. Turn the scallops, add 1 tablespoon butter to the pan and cook 1 to 1 1/2 minutes more, until the sides are opaque and the centers are still slightly translucent. Move them to a warm plate.
Make the sauce. Lower the heat to medium. Add 3 tablespoons butter and the garlic and cook for 30 seconds. Pour in the wine and simmer, scraping up the browned bits, until reduced by about half, 1 to 2 minutes.
Serve. Take the pan off the heat and stir in the lemon juice and parsley. Spoon the sauce over the scallops and serve right away.
Nutrition per serving (estimated)
280Calories
7 gCarbohydrates
0 gFiber
7 gNet carbs
21 gProtein
19 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
The scallops were wet, the pan was not hot enough, or the pan was crowded. Dry them well, preheat the pan until the oil just smokes, and cook in batches.
What is the side muscle on a scallop?
It is a small rectangular tab of tougher muscle on the side of the scallop. It is edible but chewy, so most cooks remove it.
Can I use bay scallops?
Yes, but they are much smaller and will not sear the same way. Saute them for 1 to 2 minutes total, then make the sauce.
