Description
Gourmet “Pan-Seared Scallops” elevate home cooking with restaurant-quality elegance. Delicate maritime flavors and golden caramelized edges promise a luxurious culinary experience you’ll savor with each exquisite bite.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) sea scallops (about 12 large scallops)
Cooking Fats and Seasonings:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt
- Freshly ground black pepper
Flavor Enhancers and Garnishes:
- 1 garlic clove, minced
- 1 small shallot, finely chopped
- 1/4 cup dry white wine (or chicken stock for non-alcoholic)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Zest of 1 lemon
- Microgreens (optional)
- Lemon wedges (optional)
Instructions
- Meticulously blot scallops with clean kitchen towels, ensuring maximum surface dryness. Generously sprinkle both surfaces with sea salt and cracked peppercorns.
- Select a heavy-bottomed skillet and warm premium olive oil over robust medium-high temperature until surface ripples with heat intensity.
- Carefully arrange scallops across skillet’s surface, maintaining strategic spacing to prevent steaming. Allow uninterrupted searing for precisely 2–3 minutes until caramelized golden-brown crust develops and seafood naturally releases from pan’s surface.
- Delicately flip each scallop, cooking additional 1–2 minutes until translucent centers transform into pearlescent opaque texture. Transfer expertly seared proteins to holding plate.
- Reduce skillet’s temperature to medium, introducing rich butter which melts into silky pool. Introduce finely chopped garlic and shallots, stirring until aromatic and translucent.
- Splash white wine into skillet, using wooden spatula to liberate delectable browned remnants clinging to pan’s bottom. Allow liquid to reduce and concentrate flavors.
- Incorporate bright lemon juice, freshly chopped parsley, and vibrant citrus zest, creating harmonious sauce that complements delicate seafood.
- Gently reunite seared scallops with luxurious sauce, coating each morsel with fragrant liquid. Plate immediately, garnishing with additional herb sprinkles and crisp lemon wedges.
Notes
- Always choose fresh, dry-packed scallops for the best searing results, avoiding wet-packed varieties that release too much liquid.
- Pat scallops completely dry with paper towels to achieve a golden-brown, crispy exterior and prevent steaming instead of searing.
- Use a heavy-bottomed skillet like cast iron or stainless steel to distribute heat evenly and create a perfect caramelized crust.
- Consider using clarified butter or a mix of butter and oil to prevent burning and enhance the scallops’ rich, delicate flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 60 mg