Best Scallop Recipe

I finally perfected my Garlic Seared Scallops and in this post I reveal the one simple technique that delivers a flawless sear.

I call this the Best Scallop Recipe because it makes sea scallops sing. I still remember the first time I tried Garlic Seared Scallops at a tiny bistro and thought I could do better.

So I chased that bright, slightly briny hit with fresh lemon juice and a few tricks I stole from favorite kitchens, and suddenly the ordinary became electric. These Scallop Medallions look fancy but are not precious, they forgive mistakes and reward bold timing.

its weird how a squeeze of lemon can flip everything, you wont believe how different scallops taste. Be curious.

Ingredients

• Scallops: sweet, tender shellfish, high protein, low carb, cooks fast, and briny, sometimes pricey.
• Olive oil: fruity richness, monounsaturated fats, heart good, gives flavor, watch for smoke though.
• Butter: adds silky mouthfeel, saturated fat, lots of flavor, browns beautifully, use in moderation.
• Shallot: milder onion flavor, adds sweet savory depth, low calories, cooks fast, subtle though.
• Lemon: bright acidic punch, adds sourness, vitamin C, lifts flavors, zest oils give fragrant lift.
• Capers: tiny briny bites, salty and tangy, add umami, cut richness, use sparingly, very flavorful.
• Parsley: fresh herb, bright, adds herbaceous notes, small vitamin boost, looks pretty as garnish.

Ingredient Quantities

• 1 lb sea scallops (dry if available)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped about 2 tbsp
• 1 clove garlic, minced (optional)
• 1/4 cup dry white wine or low-sodium chicken stock
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp capers, drained (optional)
• lemon wedges for serving

How to Make this

1. Pat 1 lb sea scallops very dry with paper towels and remove any small side muscle; season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper — ok dont use the em dash, just kidding, use no dash.

2. Heat a large skillet over medium-high heat until hot, then add 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter; let the fat shimmer but not burn.

3. Arrange scallops in the pan with space between them so they dont steam; sear without moving
1.5 to 2 minutes until a deep golden crust forms.

4. Flip each scallop and add the remaining 1 tbsp unsalted butter, tipping the pan and spooning the melted butter over the tops for another 30 to 60 seconds until just cooked through; transfer scallops to a warm plate and loosely tent.

5. Lower heat to medium, add 1 small shallot finely chopped (about 2 tbsp) and 1 clove minced garlic if using, saute 30 to 45 seconds until fragrant but not browned.

6. Pour in 1/4 cup dry white wine or low-sodium chicken stock and scrape up the brown bits, simmer until reduced by about half, then stir in 1 tbsp fresh lemon juice and 1 tsp lemon zest.

7. Swirl the pan off the heat and whisk in any juices and the reserved butter if any, or a small pat more if needed, until the sauce is glossy; stir in 2 tbsp chopped fresh parsley and 1 tbsp drained capers if using, taste and adjust salt and pepper.

8. Return scallops to the pan just to warm and coat with sauce for 15 to 30 seconds, then plate and serve with lemon wedges.

Equipment Needed

1. Large heavy skillet (stainless steel or cast iron)
2. Paper towels and a plate to pat scallops very dry and loosely tent them while they rest
3. Tongs or a thin metal spatula for flipping scallops without tearing them
4. Measuring spoons plus a 1/4 cup measuring cup
5. Sharp chef’s knife and small cutting board for the shallot and garlic
6. Microplane or zester and a small citrus juicer or fork for the lemon
7. Whisk or fork and a wooden spoon to scrape up the brown bits and finish the sauce
8. Small bowls for the butter, chopped parsley and capers, plus a spoon

FAQ

Best Scallop Recipe Substitutions and Variations

• Sea scallops: swap with large shrimp (raw, peeled and deveined), cook ~1-2 min per side; or use bay scallops for smaller bites, sear less time; for a vegetarian take try firm tofu, press well then sear till golden.
• Kosher salt: use fine table salt but use about half the volume since it’s finer, or use flaky sea salt about equal amount but taste as you go.
• Dry white wine or stock: use low sodium chicken or fish stock for nonalcoholic option, or dry vermouth for a similar flavor, or 1 tbsp white wine vinegar + water to equal 1/4 cup if you need acid but no wine.
• Fresh parsley: substitute chives for a mild oniony note, or fresh basil or tarragon for a different herb profile, or cilantro if you like a brighter, citrusy finish.

Pro Tips

1) Make them bone dry and give them a chill. Pat scallops thoroughly, then sit them on paper towels in the fridge for 20 to 30 minutes to tighten up the surface. It’ll sear way better and you won’t get that steamed pale edge.

2) Use a heavy pan and hot oil, then finish with butter for flavor. If you want a deeper crust use a neutral oil with a higher smoke point, then add the butter at the end so it browns but doesn’t burn. You’ll get great color and all that nutty butter flavor.

3) Don’t crowd the pan and test one first. Cook similar sized scallops only, leave good space between each so they sear not steam, and try one scallop to dial in your timing before doing the whole batch.

4) Watch for doneness not just time. An instant read thermometer should read about 120 to 125 F in the center for tender scallops, or stop when they’re golden outside and just slightly translucent inside. Let them rest a minute so they stay juicy.

5) Finish the sauce off heat and taste as you go. Add the lemon or acid near the end, whisk in cold butter off the heat to make a glossy emulsion, and rinse capers if you’re worried about salt. Taste, then adjust salt and pepper last.