I love seafood and I try to eat it just as much as I possibly can. It has loads of health benefits and the flavors are amazing. If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.
Notes
- Scallops are meant to be eaten at a more medium-internal temperature. They will overcook very quickly and become very chewy.
- If you have the option always buy dry-packed scallops.
- Also, try serving the scallops with a simple beurre blanc.
- There will be plenty of herb compound butter leftover that is perfect for freezing.
Ingredients
- 9 ounces unsalted butter - divided (2 sticks + 2 tablespoons), softened
- ½ shallot - peeled and finely minced
- 2 cloves garlic - finely minced
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme
- ¼ cup chopped fresh parsley
- 1 lemon - juice and zest of
- 1 pound sea scallops - U12 foot removed
- 2 tablespoons oil
- 1/3 cup white wine
- sea salt - to taste
- fresh cracked pepper - to taste
Instructions
Make the compound butter:
- 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.
- 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.
Cook the scallops:
- Remove the foot of the scallops.
- Pat the scallops dry with paper towels.
- 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.
Make the pan sauce:
- Remove the scallops and deglaze the pan 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!
Nutrition
Calories: 326kcalCarbohydrates: 9gProtein: 15gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 72mgSodium: 1033mgPotassium: 359mgFiber: 2gSugar: 1gVitamin A: 1085IUVitamin C: 26mgCalcium: 48mgIron: 2mg